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عالمي الطبق الرئيسي

Fish and Mushroom Stew

0
20 Min
Easy

Ingredients

-
5 Servings
+

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 tbsp
Vegetable oil
1 Small
Onions, finely chopped
2 Cloves
Garlic, finely chopped
1.5 cups
Mushrooms, chopped
2 tbsp
Flour
20 g
Tomato Paste
2 cubes
MAGGI® Chicken Bouillon Less Salt
2.5 cups
Water
0.25 tsp
Ground nutmeg
0.25 tsp
Dried rosemary
0.25 tsp
White pepper
4 tbsp
Low fat evaporated milk
600 g
Hammour fish fillet, cut into pieces
1 Medium
Green bell pepper, chopped
1 tbsp
Parsley, fresh

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Nutrition Value

Energy
181.19 kcal
Protein
25.73 g
Carbohydrates
9.74 g
Fats
4.06 g
Information per serving
Lets Cook

Instruction

20 Minutes
Step 1
0 Min
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.
Step 2
0 Min
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.
Step 3
0 Min
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.
Step 4
0 Min
Garnish with chopped parsley and serve with steamed rice.
Fish and Mushroom Stew

Step 1 of 4

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.

Fish and Mushroom Stew

Step 2 of 4

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.

Fish and Mushroom Stew

Step 3 of 4

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.

Fish and Mushroom Stew

Step 4 of 4

Garnish with chopped parsley and serve with steamed rice.

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