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Fish and potatoes with tomato sauce
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- 800 g potatoes, cut in pieces (3-4 cm)
hake steaks (120-200 g each)
or 6 white fish fillets (any type of white fish, 120-200 g each)
- 2 tsp salt, adjust to taste
- 150 g onions, cut in halves
- 1 garlic clove
- 100 g carrots, cut in pieces
- 30 g olive oil, plus extra for greasing
- 50 g white wine (optional)
- 400 g tomatoes, cut in pieces
- ½ tsp ground black pepper
- 100 g water
- per 1 portion
- 1269 kJ / 302 kcal
- 33 g
- 25 g
- 7 g
- 3.4 g
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