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Ingredients
- 2 garlic cloves
- 2 sprigs fresh flat-leaf parsley leaves only
- 150 g brown onion cut into quarters
- 20 g olive oil
- ½ tsp ground turmeric
- 1 tsp dried marjoram
- 1 tsp sumac
- 40 g tomato paste
- 400 g canned chopped tomatoes
- 150 - 180 g fennel bulb trimmed and cut into thin slices (approx. 5 mm), retain 2 fronds for garnishing
- 1 tsp white sugar
- 2 - 3 tsp Vegetable stock paste to taste (see Tips)
- ground black pepper to season
- 4 firm white fish fillets cut into pieces (4 cm - see Tips)
- salt to season
- olive oil for drizzling
- 200 g raw prawns peeled and deveined (see Tips)
- 100 g feta cheese cut into pieces (1 cm)
- Nutrition
- per 1 portion
- Calories
- 424.9 kcal / 1784.7 kJ
- Protein
- 50.8 g
- Fat
- 19.4 g
- Carbohydrates
- 9.5 g
- Fibre
- 4.3 g
- Saturated Fat
- 6.1 g
- Sodium
- 1351.9 mg
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