Trout and Vegetable Stew

Ingredients

• 300 g Trout
• 100 g Carrots
• 80 g Potatoes
• 50 g Onions
• 40 g Almond milk
• 20 g Butter
• 10 g Basil

Steps

1. Chop the onions and carrots.
2. Boil the potatoes until tender.
3. Add trout, cook until it reaches 63 °C (63 °C (145 °F)).
4. Add almond milk, basil, and butter, stir well.
5. Season with salt and pepper to taste.
6. Serve hot.

Per serving

176 kcal · protein 16.6 g · carbs 6.2 g · fat 9.3 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, fish, nuts

Labels: pescatarian, gluten-free, egg-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.