Porrusalda (leek and potato stew) with cod
45 min
Allergens:
Ingredients for 5 portions
Calculate portions
Leeks,
0.3 kg
Potatoes
1.25 kg
Onion
0.1 kg
Glazed cod
0.15 kg
White stock
1.5 l
Sunflower oil
0.05 l
Elaboration
- Make a white stock.
- Chop the onion into thin brunoise and then sauté.
- Clean the leek and then chop into two or three cm pieces depending on the thickness of the leeks. Add it to the half sautéed onion.
- Peel, clean and roughly chop the potato and then sauté with the vegetables.
- Add the white stock and then let cook until the potatoes are done. It should be around 25 minutes.
- Add the cod chopped into 4 cm cubes.
- Cook for a minute. Adjust to taste and the thickness.
Nutritional information (1 portion)
Energy
480.66
kcal
Carbohydrates
69.44
g
Proteins
17.05
g
Lipids
12.78
g
Fiber
15.93
g
Saturates
1.75
g
Monounsaturated fatty acids
2.72
g
Polyunsaturated fatty acids
7.0
g
Cholesterol
0.05
mg
Calcium
292.65
mg
Iron
5.71
mg
Zinc
1.63
mg
Vitamin A
460.38
ug
Vitamin C
121.8
g
Folic acid
342.65
ug
Salt (Sodium)
106.94
mg
Sugars
27.77
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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