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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (303g) Recipe makes 6 servings |
||
| Calories 146 | ||
| Calories from Fat 29 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 88mg | 3% | |
| Potassium 647mg | 18% | |
| Total Carbohydrate 15.3g | 5% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 3.5g | ||
| Protein 15.7g | 31% | |
Kangaroo Pie ( Actually, Fish in Pastry, With a Cheese Sauce!)
From: French Tart
On Feb 7, 2007
Okay, ratings are very subjective I know, but this was a 5 star recipe for me because of the following reasons: 1) Most important - I LOVED it!! 2) I loved the flavour and texture - I have to admit to being a bit dubious about the sweet corn, but when it was cooked, it was very tasty & worked with the chilli so well. 3) The recipe was well laid out and easy to follow. 4) It was simple to cook and was made very quickly for a last minute lunch. 5) The ingredients were store cupboard & freezer type, making it a simple last minute idea for a nourishing meal AND it is low fat too - which means I can have more French bread & butter!!! I only subbed one item - I am not cooking with cod anymore, they are being massively over fished & being caught when they are too young - so I used haddock. Everything else was exactly as stated in the recipe - it was a hearty soup, which I think you should re-name to "Easy Mexican Fish Stew"!! It was the tomatoes, sweet corn and chilli that did it!! I have saved this Derf - it was a winner for me! Thanks! FT
From: Burned Toast
On Oct 26, 2005
The recipe was easy enough to make, although I let it simmer for a couple of hours while I ran errands. Perhaps that was my mistake because the fish was too dry. I knew the recipe was far too bland, so I added tarragon, garlic powder, sage and thyme. It needed a lot of salt, so I was glad I did not try salt-free tomatoes. We had mixed opinions here. My husband loved it, my son liked it and my daughter asked for seconds. I ate the corn and tomatoes but left the fish. I wondered if potatoes or peppers would help the flavor and texture. Maybe chicken would be a better option as well.
From: Chef #1127134
On Jan 12, 2009
I thought this was a great way to use up some not so great Cod fish! I added cumin and garlic and replaced the parsley with cilantro and topped with plain yogurt. I was quite impressed! I think next time I might marinade the fish in lime, salt, pepper, cumin, and cilantro beforehand.
From: Chef #1083675
On Dec 18, 2008
I made this a couple of nights ago for my boyfriend and myself, and we thought it was absolutely phenomenal. I did make some changes. I cut the recipe in half overall, used leeks instead of onions, more celery, fresh diced tomatoes, canned corn (not drained), and turbot for the fish. I also added cumin and garlic, and used paprika since we didn't have cayenne on hand. I had to add a little water during cooking to get the right consistency. To serve, I sprinkled some mexican blend shredded cheese on top and we ate it using tortilla chips as spoons. In the future, I might use cilantro instead of parsley, and maybe serve with a dollop of sour cream and a sprinkle of lime juice. Keeping in mind the earlier review concerning the fish being too dry, I only cooked the turbot in the stew for about 5 minutes, and it was perfectly tender and melt-in-your-mouth.
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