Recipe Details
Ingredients
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2mediumpotatoes, peeled and coarsely chopped
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4tablespoonsolive oil
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1mediumonion, sliced
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½cuppitted black olives
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3clovesgarlic, finely chopped
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1(14.5 ounce) canItalian plum tomatoes, chopped
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½cupwhite wine
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½cupfish stock
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2tablespoonstomato paste
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salt and freshly ground black pepper to taste
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1 ¼poundswhitefish fillets, skinned and deboned
Cooking Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
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Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
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Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
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Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories321 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 2g |
12% |
| Cholesterol 57mg |
19% |
| Sodium 360mg |
16% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 3g |
11% |
| Total Sugars 4g |
|
| Protein 21g |
42% |
| Vitamin C 23mg |
26% |
| Calcium 81mg |
6% |
| Iron 2mg |
13% |
| Potassium 846mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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