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Fish and Mushroom Stew
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Not included in this recipe
Treenut
Peanuts
Crustaceans
Ingredients
Servings
-
5 Portions
+
Vegetable oil
1 tablespoon Vegetable oil
Onions, finely chopped
1 Small Onions, finely chopped
Garlic, finely chopped
2 Cloves Garlic, finely chopped
Mushrooms, chopped
1 1/2 cup Mushrooms, chopped
Flour
2 tablespoons Flour
Tomato Paste
20 grams Tomato Paste
MAGGI® Chicken Bouillon Less Salt
2 cubes MAGGI® Chicken Bouillon Less Salt
Water
2 1/2 cups Water
Ground nutmeg
1/4 teaspoon Ground nutmeg
Dried rosemary
1/4 teaspoon Dried rosemary
White Pepper
1/4 teaspoon White Pepper
Low fat evaporated milk
4 tablespoons Low fat evaporated milk
Hammour fish, cut into cubes
600 grams Hammour fish, cut into cubes
Green bell pepper, chopped
1 Medium Green bell pepper, chopped
Parsley, fresh
1 tablespoon Parsley, fresh
Fish and Mushroom Stew
Nutri value
| Carbohydrates | 9.73 g |
| Energy | 231.54 kcal |
| Fat | 9.87 g |
| Protein | 25.38 g |
| Fiber | 1.35 g |
| Sodium | 620.21 g |
| Sugar | 2.99 g |
Instructions
4 Steps
20'
Total
5'Preparation
20'Cooking
0'Waiting
Step by step
1 of 4
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Step 1
Warm the oil in a large saucepan and fry chopped onion for 3 minutes or until they become tender, then add garlic and mushrooms. Stir for a minute.
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2 of 4
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Step 2
Add flour and stir, then add tomato paste, MAGGI® Less Salt Chicken Bouillon cubes, water, nutmeg powder, dried rosemary, white pepper and evaporated milk and mix thoroughly. Add water and bring to boil then simmer on low heat.
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3 of 4
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Step 3
Add fish cubes, cover and simmer for 10 minutes or until fish is cooked then add bell pepper. Stir and simmer for another 2 minutes.
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4 of 4
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Step 4
Garnish with chopped parsley and serve with steamed rice.
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Fish and Mushroom Stew
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