Allergens
Lactose
Schaaldieren
VisPeruvian Fish Stew
Exotic, mildly spicy, healthy, and true comfort food. This is how I would describe this new dish! The Peruvian cuisine appeals to me greatly, due to its unique flavours and combinations of ingredients. Like in this stew that I make with fresh prawn bisque, king prawns, and cod fillet, spicy amarillo peppers, pumpkin, quinoa, and corn. With fresh feta. The dish may differ from the photo.
King prawns, prawns, fresh cod fillet, pumpkin, peas, white and red onion, garlic, potato, sweet potato, fresh amarillo pepper, corn, cumin seeds, oregano, panca pepper, feta made from pasteurised sheep and goat's milk, cream, white quinoa, tomato purée, organic vegetable stock, extra virgin olive oil, sunflower oil, pepper and salt.
Allergens: koemelk, lactose, schaaldieren, vis.
MicrowaveMarleen's choice
Heat the fish stew loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the feta (cold).
Oven — 200°C, 15-30 min
Preheat the fish stew covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the feta (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g