4 Serves
80 Mins
Peel and slice the potatoes into thick rounds, then finely chop the onion and garlic using a chefs knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
137 µg / 400 µgCalcium
188 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
175 mg / 420 mgPhosphorus
881 mg / 1,250 mgPotassium
1754 mg / 4,700 mgSodium
1603 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
9 g / 28 gSugar
8 g / 50 gSaturated Fat
12 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
78 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat and sauté the onions and garlic until translucent.
Add the sliced potatoes and fish stock to the Dutch oven, bringing the mixture to a gentle simmer until the potatoes are tender.
Gently nestle the white fish fillets into the stew, seasoning with salt and pepper, and cook until the fish is opaque and flakes easily.
Finish the dish by stirring in the prepared almond picada and serve hot in bowls.
37
g29
g11
g
