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Fish Stew with Cannellini Beans, Lemon, Rosemary and Olives

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

55.2g

Energy (kJ)

2463kJ

Energy (kcal)

588kcal

Carbohydrate incl. fibre (g)

55.1g

Carbohydrate excl. fibre (g)

50.4g

Sugar (g)

6.7g

Fibre (g)

4.7g

Fat (g)

16.7g

Saturated fat (g)

2.6g

Unsaturated fat (g)

8.7g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

57mg

Sodium (mg)

786mg

Salt (g)

1.96g

Vitamin A (IU)

1474IU

Vitamin C (mg)

11.8mg

Calcium (mg)

286mg

Iron (mg)

4.57mg

Potassium (mg)

257mg

Total

220.7g

9852kJ

2352kcal

220.2g

201.5g

26.9g

18.7g

66.7g

10.3g

35.0g

24.5g

10.5g

0.1g

230mg

3144mg

7.85g

5896IU

47.3mg

1146mg

18.28mg

1029mg

  • 30 ml olive oil
  • 1 onion, cubed
  • 3 garlic cloves, finely sliced
  • 5 ml rosemary, finely chopped
  • 10 ml Robertsons paprika
  • 1 x 400 g tin cannellini beans in brine
  • 1 x 400 g tin chopped tomatoes
  • 1 x 50 g sachet Knorr Tasty Chicken and onion with Robertsons rosemary soup
  • 1 lemon, juice and zest
  • 1 kg hake fillets
  • Robertsons Atlantic sea salt, to season
  • 1 ml Robertsons black pepper, to taste
  • 10 g parsley, roughly chopped
  • 1 x farm-style bread loaf