- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 193.30 (Kcal)
- Carbohydrates 6.96 (g) of which sugars 7.96 (g)
- Proteins 38.90 (g)
- Fat 1.11 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
- Fibers 0.84 (g)
- Sodium 201.96 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage, Tips, and Variations
Redfish or onion fish stew:
Storage: if the fish was not previously frozen, you can keep it in the fridge for up to 2 days and in the freezer for up to 3 months.
Tips: if the fish is smaller, you need to reduce the cooking time; if it’s larger, increase it accordingly. Before turning off the heat, to check the doneness, try to pull out the anal fin; if it comes off easily, the fish is cooked.
Variations: with this recipe, you can cook any type of fish.
If you want a redder sauce, you can add a bit of tomato paste.
Additionally, you can use the extra sauce to dress pasta.
