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Dogfish stew

Dogfish stew

Fish Public
Course: Main course
Preparation time: 0 minutes
Energy: 366 kcal / serving

Instructions

  • 1.   Clean and cut the dogfish into 6/7cm chunks
  • 2.   Peel and slice the potatoes into 0.5cm wide slices.
  • 3.   Place a layer of dogfish at the bottom, then a layer of potato slices, minced onion, a few carrot and leek rounds, chopped parsley.
  • 4.   Add another layer of dogfish, potatoes, onion, carrots, leeks, and parsley.
  • 5.   Alternate the layers and finish by seasoning with salt and pepper.
  • 6.   Add 3 or 4 large pieces of butter.
  • 7.   Pour in the white wine and add water until it almost reaches the top layer.
  • 8.   Cover and cook over low heat for at least 40 minutes.

Ingredients for servings

  • 1 kg of roussette
  • 1 kg of firm-fleshed potato
  • 2 onions
  • 1 leek
  • 3 carrots
  • 1 bunch of parsley
  • 30 g of butter
  • 40 cl of dry white wine
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    366 kcal
    18 %
  • Fat
    7 g
    10 %
  • of which saturated
    4,31 g
    22 %
  • Carbohydrates
    49,63 g
    19 %
  • of which sugar
    8,83 g
    10 %
  • Protein
    7,45 g
    15 %
  • Fibers
    7,59 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference