Directions:
- Combine and heat vegetable broth and fish stock in a large saucepan on medium high heat. Meanwhile season the fish with rosemary, dill, parsley, salt and pepper.
- Add the green onions, napa cabbage and carrots to the pot, and place the fish on top. Lower the heat to medium low, and cook for 20-25 minutes. Never serve fish that is undercooked, so make sure it is cooked completely before serving.
- Serve warm with rice or couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.31 Kcal (1450 kJ) | ||
| Calories from fat | 130.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.51g | 22% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 8% | |
| Sodium | 1184.09mg | 49% | |
| Potassium | 761.78mg | 16% | |
| Total Carbs | 40.52g | 14% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 17.12g | 34% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 5mg | 28% | |
| Calcium | 129.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 78.88 Kcal (330 kJ) | ||
| Calories from fat | 29.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 22% | |
|---|---|---|---|
| Cholesterol | 5.52mg | 8% | |
| Sodium | 269.71mg | 49% | |
| Potassium | 173.51mg | 16% | |
| Total Carbs | 9.23g | 14% | |
| Sugars | 1.46g | 26% | |
| Dietary Fiber | 0.97g | 17% | |
| Protein | 3.9g | 34% | |
| Vitamin C | 3.3mg | 24% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.1mg | 28% | |
| Calcium | 29.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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