- 1 tablespoon vegetable oil
- 1 small onion or 100 g, chopped
- 2 cloves garlic, crushed
- 1½ cups mushrooms or 150 g, sliced
- 2 tablespoons plain flour
- 2 tablespoons tomato paste
- 2 cubes MAGGI Less Salt Chicken Stock
- 2½ cups water or 625 ml
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried rosemary
- ¼ teaspoon white ground pepper
- 4 tablespoons low fat evaporated milk
- 600 g white fish fillets, cut into large cubes
- 1 medium green bell pepper or 150 g, seeded and diced
- 1 tablespoon fresh parsley, chopped for garnishing
Fish and Mushroom Stew
INGREDIENTS
Fish and Mushroom Stew with
Fish and Mushroom Stew with 
- 1 tablespoon vegetable oil
- 1 small onion or 100 g, chopped
- 2 cloves garlic, crushed
- 1½ cups mushrooms or 150 g, sliced
- 2 tablespoons plain flour
- 2 tablespoons tomato paste
- 2 cubes MAGGI Less Salt Chicken Stock
- 2½ cups water or 625 ml
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried rosemary
- ¼ teaspoon white ground pepper
- 4 tablespoons low fat evaporated milk
- 600 g white fish fillets, cut into large cubes
- 1 medium green bell pepper or 150 g, seeded and diced
- 1 tablespoon fresh parsley, chopped for garnishing
NUTRITIONAL INFORMATION
Fish and Mushroom Stew with
Fish and Mushroom Stew with
- Energy 195 (Kcal)
- Protein 26 (g)
- Carbohydrate 11 (g)
- Total Fat 4.9 (g)
HOW TO PREPARE
Fish and Mushroom Stew with
Fish and Mushroom Stew with
1
Warm the oil in a large saucepan and fry chopped onion for 3 minutes or until they become tender then add garlic and mushrooms. Stir for a minute.
2
Add flour and stir then add tomato paste, MAGGI Less Salt Chicken Stock cubes, water, nutmeg powder, dried rosemary, white pepper and evaporated milk and mix thoroughly. Add water and bring to boil then simmer on low heat.
3
Add fish cubes, cover and simmer for 10 minutes or until fish is cooked then add bell pepper. Stir and simmer for another 2 minutes.
4
Garnish with chopped parsley and serve with steamed rice.
REVIEWS
Fish and Mushroom Stew with
