4 Serves
96 Mins
Boil the potatoes in a large pot until tender, then drain and set aside.
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NicaraguanVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
193 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
427 mg / 1,250 mgPotassium
870 mg / 4,700 mgSodium
266 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Poach the white fish in a separate saucepan until cooked through, then flake the meat into bite-sized pieces, discarding any skin or bones.
In a large pot, melt butter and whisk in flour to create a roux, then gradually add milk while whisking constantly to form a smooth, thick sauce.
Add the flaked fish and cubed boiled potatoes to the sauce, stirring gently to combine.
Season the mixture with salt and pepper to taste, and simmer over low heat until the flavors meld and the stew is heated through.
25
g17
g20
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American31
g108
g10
g
Spanish