Veracruz Fish

Veracruz Fish

3.1 7 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

rice
250 g
white fish fillets (e.g plaice), skinless, boneless, cut in pieces
250 g
carrots cut in pieces
100 g
white cabbage cut in pieces
150 g
olive oil
100 g
tomatoes quartered
300 g
onions halved
80 g
garlic cloves
4
serrano chilli halved
1
1 fresh jalapeño chilli, halved
cider vinegar
2 Tbsp
pitted black olives
100 g
pickled capers
20 g
fresh parsley leaves only
5 sprigs
fresh thyme leaves only
3 sprigs
fish stock cubes (for 0.5 l each) to taste
1 - 2
fine sea salt or to taste
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Protein 14.3 g

Calories 1748 kJ / 418 kcal

Fat 29.3 g

Carbohydrates 24.2 g

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