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🍽️ Fish cooked in vegetable broth

185 kcal · 30 min · 4 portions

Ingrédients

• 3 Carrots
• 3 Stalks Celery stalks
• 1 Parsley root
• 2 Lemon slices (unwaxed)
• 2 tsp Peppercorns
• 2 tsp Allspice berries
• 2 tsp Mustard seeds
• Seafood (1 large or 4 small, kitchen-ready)

Préparation

1. 1. Thoroughly wash the carrots, celery stalks, and parsley root.
2. 2. Remove tough skins or root ends and chop the vegetables into small pieces.
3. 3. Place the chopped vegetables in a pot and pour 2 liters of water over them.
4. 4. Bring the water and vegetables to a boil.
5. 5. Add the lemon slices, peppercorns, allspice berries, and mustard seeds to the pot.
6. 6. Simmer the mixture over high heat for 20 minutes.
7. 7. Reduce the heat to a low setting.
8. 8. Gently place the fish into the hot broth.
9. 9. Let the fish cook in the broth until it is fully done.
10. 10. Reserve the broth to use it later for the sauce.

Nutrition par portion

• kcal: 185
• Protein: 20 g · Fett/Fat: 5 g · Carbs: 12 g