Directions:
- Clean fish, sprinkle with salt and pepper and refrigerate for several hours.
- Cover onions, carrot, celery and parsley with cold water; bring to a boil.
- Add fish, butter and tomato; simmer until fish separates easily from the bones.
- Arrange fish carefully on a hot platter.
- Strain broth.
- Blend flour with cream; add to hot broth and cook until thickened, stirring constantly to prevent scorching.
- Pour sauce over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.31 Kcal (1195 kJ) | ||
| Calories from fat | 76.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 13% | |
|---|---|---|---|
| Cholesterol | 81.75mg | 27% | |
| Sodium | 646.6mg | 27% | |
| Potassium | 921.92mg | 20% | |
| Total Carbs | 12.27g | 4% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 37.51g | 75% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 119.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 72.63 Kcal (304 kJ) | ||
| Calories from fat | 19.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 13% | |
|---|---|---|---|
| Cholesterol | 20.81mg | 27% | |
| Sodium | 164.61mg | 27% | |
| Potassium | 234.7mg | 20% | |
| Total Carbs | 3.12g | 4% | |
| Sugars | 1.15g | 18% | |
| Dietary Fiber | 0.41g | 6% | |
| Protein | 9.55g | 75% | |
| Vitamin C | 2.4mg | 16% | |
| Iron | 0.1mg | 2% | |
| Calcium | 30.4mg | 12% | |
* 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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