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15Ingredients
60Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 bulb fennel (core remove and thinly sliced, reserve fronds for garnish, small-ish bulb of fennel, optional)
- 2 stalks celery (sliced on the thinner side, about 1/4 inch slices)
- 1 tsp. dried thyme (or 1 tbsp fresh)
- 1 tsp. chili flakes (1/2 -, or to taste, plus more for garnish, if you wish)
- 1/4 tsp. salt (optional)
- 1/2 tsp. black pepper
- 1 cup water (or white wine)
- 398 mL tomatoes (I used 'whole' tomatoes in sauce and broke up with my hands before adding to stew.)
- 4 cups fish stock (/broth)
- 1/2 lb. baby potatoes (cut into bite-sized chunks, roughly an overflowing cup)
- 1 lb. cod (cut into bite-sized pieces or other similar white fish)
- lemon oil (garnish/finisher, optional, but highly recommended)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium1000mg42% |
| Potassium1140mg33% |
| Protein28g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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