Directions:
- Heat oil in a Dutch oven over medium heat. Add onion and celery; sauté 10 minutes or until tender. Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Place potato mixture in a blender, and process until smooth. Return puréed mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.83 Kcal (690 kJ) | ||
| Calories from fat | 28.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 5% | |
|---|---|---|---|
| Cholesterol | 37.75mg | 13% | |
| Sodium | 301.49mg | 13% | |
| Potassium | 227.51mg | 5% | |
| Total Carbs | 19.61g | 7% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 13.81g | 28% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 90.42 Kcal (379 kJ) | ||
| Calories from fat | 15.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 5% | |
|---|---|---|---|
| Cholesterol | 20.71mg | 13% | |
| Sodium | 165.39mg | 13% | |
| Potassium | 124.8mg | 5% | |
| Total Carbs | 10.76g | 7% | |
| Sugars | 0.7g | 5% | |
| Dietary Fiber | 1.39g | 10% | |
| Protein | 7.58g | 28% | |
| Vitamin C | 2.6mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 43.1mg | 8% | |
* 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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