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Fish Sauce with Lemon, Parsley, & Tomato

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Recipe

 

Yield

1 servings

Prep

20 min

Cook

15 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil
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¼ cup shallots
finely chopped
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½ cup fish stock
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1 cup tomatoes
chopped
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½ teaspoon thyme
fresh, chopped, or 1/4 teaspoon dried thyme
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1 teaspoon basil
fresh, minced, or 1/2 teaspoon dried basil
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1 pound turbot
cut in chunks, or halibut or whiting filets
*
1 teaspoon lemon zest
grated
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2 tablespoons lemon juice
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¼ cup parsley leaves
fresh, minced
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Ingredients

Amount Measure Ingredient Features
59 ml olive oil
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59 ml shallots
finely chopped
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118 ml fish stock
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237 ml tomatoes
chopped
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2.5 ml thyme
fresh, chopped, or 1/4 teaspoon dried thyme
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5 ml basil
fresh, minced, or 1/2 teaspoon dried basil
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453.6 g turbot
cut in chunks, or halibut or whiting filets
*
5 ml lemon zest
grated
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3E+1 ml lemon juice
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59 ml parsley leaves
fresh, minced
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Directions

Heat oil in a large saucepan, then add shallots and sauté, stirring constantly, until wilted.

Add stock, then cook for 1 minute.

Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque.

Add lemon rind, lemon juice, and parsley. Toss with hot pasta.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 54192% from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 407mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 56% Vitamin C 99%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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