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Ingredients
- 500 g de ventresca de bonito (sin piel ni espinas) en trozos
- 3 dientes de ajo
- 1 cucharadita de semillas de comino
- 1 cucharadita de sal
- 300 g de caldo de pescado
- 50 g de aceite de oliva
- 180 g de pimientos verdes en trozos
- 180 g de cebolla en cuartos
- 200 g de tomate troceado en conserva
- 500 g de patatas en trozos
- Nutrition
- per 4 raciones
- Calories
- 1963 kcal / 8205.3 kJ
- Protein
- 148 g
- Fat
- 106.2 g
- Carbohydrates
- 103.8 g
- Fibre
- 17.6 g
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