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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)

2461kJ

Energy (kcal)

587kcal

Carbohydrate incl. fibre (g)

54.9g

Carbohydrate excl. fibre (g)

50.3g

Sugar (g)

6.7g

Fibre (g)

4.6g

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)

1473IU

Vitamin C (mg)

11.8mg

Calcium (mg)

286mg

Iron (mg)

4.55mg

Potassium (mg)

255mg

Total

220.6g

9843kJ

2350kcal

219.7g

201.2g

26.9g

18.5g

66.7g

10.3g

35.0g

24.5g

10.5g

0.1g

230mg

3143mg

7.85g

5892IU

47.3mg

1142mg

18.21mg

1019mg

  • 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
  • Robertsons ground black peppercorns, to taste
  • 10 g parsley, roughly chopped
  • 1 x farm-style bread loaf