| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Teelöffel | olive oil |
| 1 Tasse | Onions; thinly slices |
| 1 Tasse | green pepper thinly sliced |
| 1/2 Tasse | Carrot thinly sliced |
| 1/2 Tasse | Celery thinly sliced |
| 10 Milliliter | Garlic minced |
| 1 1/2 Tasse | Tomatoes;(canned), crushed |
| 1 Tasse | tomato sauce |
| 1 Tasse | water |
| 1 1/3 Tasse | white wine |
| 2 Packung | Chicken broth* |
| 1 | Bayleaf |
| 1/2 Teelöffel | oregano |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/8 Teelöffel | Red pepper (or hot sauce) |
| 15 x ca. 30 g | Fish fillets |
|
In 3 1/2 or 4 qt. Saucepan heat oil; add onions, green pepper, carrot, celery, and garlic and saute, stirring frequently, until vegetables are tender, about 2 minutes. Add remaining ingredients except fish and bring to a boil. Reduce heat and let simmer until flavors are blended, about 20 minutes; stir in fish and cook until fish flakes easily when tested with fork, 7-10 minutes. Remove bay leaf before serving.
1 serving!2 calories.
|
|
Anmerkungen zum Rezept:
|
