Main courses · Fish & seafood
Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble
To keep the main course warm while soup is served, insert simmering basket with rice back into empty but still warm mixing bowl and set covered Varoma containing fish parcel and vegetables in position on mixing bowl lid.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 35 min
- Active
- 35 min
- Cook
- 95 min
- Total
- 95 min
- Yield
- 2 portions
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- Category
- Main coursesFish & seafood
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- long-grain white rice
- 3.5 oz
- water
- 14 oz
- white fish fillets, skinless
- 2
- extra virgin olive oil
- 1–2 tsp
- salt
- 1 tsp
- ground black pepper
- 1–2 pinches
- cherry tomatoes
- 10
- Granny Smith apple
- 1
- Bosc pear
- 1
- honey
- 1 tbsp
- lemon juice
- 1 tbsp
- carrots
- 4 oz
- asparagus
- 8 stalks
- all-purpose flour
- 1.5 oz
- brown sugar
- 0.5 oz
- unsalted butter
- 1.5 oz
- yellow onions
- 4 oz
- garlic
- 1 cloves
- yellow summer squash
- 10 oz
- extra virgin olive oil
- 0.5 oz
- cherry tomatoes
- 3 oz
- green onions
- 2
- fresh parsley
- fresh parsley
- lemon
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 51 g
- Energy
- 3,920.4 kJ
- Calories
- 937 kcal
- Fat
- 32 g
- Fibre
- 11 g
- Carbohydrates
- 116 g
Cooking instructions are available on the original Cookidoo® page.
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