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Lebanese Fish Stew with Lemon Saffron Rouille

Traditional Arabic fish stew with a slighty French touch by adding saffron rouille to thicken the stew instead of using bread crumbs. The stew has Barramundi, fennel, saffron, toasted cumin, tomatoes, potatoes, coriander, Moghrabieh ( large Cous Cous ) and a touch of lemon.

ContainsGluten, Wheat, Fish

Sizes

Preparation and storage notes

Heat in microwave for 2-3 minutes or until hot through.

Ingredients

Barramundi (Fish), Saffron Pepper Lemon Rouille [Red capsicum, Vegetable stock, Potato, Olive oil, Lemon juice, Garlic, Red chilli, Salt - pyramid, Saffron], Vegetable stock, Italian tin tomatoes, Brown onion, Couscous (Wheat), Fennel, Potato, Leek, Coriander, Olive oil, Garlic, Cumin, Bay leaves, Mixed dried herbs, Saffron, Lemon juice

CONTAINS: Gluten, Wheat, Fish.

Nutritional information

Serving 300gPer servePer 100g
Energy1299 kJ
310 Cal
433 kJ
103 Cal
Protein23 g8 g
Fat, total11 g4 g
Saturated2 g1 g
Carbohydrates27 g9 g
Sugars6 g2 g
Sodium897 mg299 mg
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