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Fish Sauce with Lemon, Parsley, & Tomato

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Submitted by gloriam7

YIELD

1 servings

PREP

20 min

COOK

15 min

READY

40 min

Ingredients

¼ 59
CUP ML OLIVE OIL
¼ 59
CUP ML SHALLOTS
finely chopped *
½ 118
CUP ML FISH STOCK
1 237
CUP ML TOMATOES
chopped
½ 2.5
TEASPOON ML THYME
fresh, chopped, or 1/4 teaspoon dried thyme *
1 5
TEASPOON ML BASIL
fresh, minced, or 1/2 teaspoon dried basil *
1 453.6
POUND G TURBOT
cut in chunks, or halibut or whiting filets *
1 5
TEASPOON ML LEMON ZEST
grated
2 3E+1
TABLESPOONS ML LEMON JUICE
¼ 59
CUP ML PARSLEY LEAVES
fresh, minced

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 541 92% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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