This warm, tasty stew is the ideal fall feast to serve for supper and put something aside for lunch the following day. It's tasty, and rich in solid fats and veggies.
Fixings
3 tablespoons additional virgin olive oil
1 extensive leek, dim green leaves expelled
2 chime peppers, stemmed and seeded
3 garlic cloves
16 ounces tomato puree
8 ounces full fat coconut drain
½ pound celery root
1 pound white fish (monkfish, haddock, sole, halibut or other fish)
2 tablespoons of cleaved thyme, oregano, rosemary, as well as parsley
1 tablespoon crisp lemon juice
ocean salt, to taste
Headings
Assemble every one of your vegetables and cleave them into little pieces and put aside. At that point cut the fish into chomp measure pieces and put aside.
Warmth the oil in a 2 quart sauce container on medium-high warmth at that point include the leeks and chime peppers. Cook for 3-4 minutes, mixing every so often until mellowed. Include the garlic, cook for an extra moment, and afterward include the tomatoes and coconut drain. Stew for 5 minutes before including the celery root and fish.
Keep on cooking for 15-20 minutes before tasting, including the lemon juice, salt to taste and mixing in the cleaved herbs. Spoon into two soup bowls and serve instantly. Store any remains refrigerate, in a fixed glass holder, for up to 3 days.
Nourishment data
Each serving contains:
Calories 431
Add up to fat 22g
Protein 28g
Fiber 3g
Sugar 5g
No comments:
Post a Comment