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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (283g) Recipe makes 6 servings The following items or measurements are not included below: 2 large fish fillets |
||
| Calories 125 | ||
| Calories from Fat 12 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 335mg | 13% | |
| Potassium 764mg | 21% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 4.5g | 17% | |
| Sugars 7.6g | ||
| Protein 5.0g | 10% | |
Ingredients
- 2 small potatoes (quartered and thinly sliced)
- 1 large carrot (quartered and sliced)
- 1/4 head cabbage (cut to bite size)
- 1/2 large onion (coarsely diced)
- 2 large fish fillets (cut to bite size)
- 1 tablespoon minced garlic paste
- 1 tablespoon dried basil
- 1 tablespoon turmeric
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1/4 teaspoon powdered coriander
- 1 (15 1/2 ounce) can diced tomatoes (with sauce)
- 2 tablespoons tomato paste
- 2 cups chicken stock or bouillon
- 1 teaspoon cornstarch
- cooked rice
- fresh parsley
Directions
1
Place potatoes on the bottom of crock pot.2
Add carrot, cabbage, onion, fish, garlic, basil, thyme, cayenne, coriander, tomatoes, tomato paste, and stock.3
Cover and cook on low for 7 - 8 hours.4
One-half hour prior to serving stir in corn starch until reach desired consistency.5
Serve over rice and garnish with fresh parsley.
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Featured Reviews for This Recipe
From: magpie diner
On Nov 22, 2008
Just made this today and I think it's pretty great! Will definitely be making again because fish is one thing we can agree on in our house. 
I was hesitant though, wasn't so sure about fish being cooked for that long, but I used some nice thick cod and it stayed together well. I didn't cut it up before hand, just let it fall apart naturally during stirring. I used 4 med sized cod fillets, a whole onion, lots of fresh garlic and yukon gold potatoes...I think russets would be too floury. Note that 1 tsp of cayenne packs quite a bit of punch, so your kids might not like it. I used 1/2 tsp cayenne and it's still a little too spicy for mine. We're eating this with crusty bread instead of rice - nice! Thanks!
From: Leslie in Texas
On Feb 4, 2008
This was pretty good, although if I make it again I will leave out the tumeric and cooked rice and use more potatoes. I used 2 minced garlic cloves instead of the paste, a 12 oz. package of cod fillets, and a stalk of diced celery.Thanks for posting this.
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