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Ingredients
- 2 sprigs fresh flat-leaf parsley, leaves only
- 500 g water
- 1 ½ tsp salt
- 300 g new baby potatoes, peeled and cut into halves (approx. 8)
- 2 pinches saffron
- 4 firm white fish fillets (see Tips)
- 40 g unsalted butter, cut into pieces
- 20 g vermouth (see Tips)
- 20 g pouring (whipping) cream
- 50 - 80 g frozen peas, to taste
- 2 pinches ground black pepper
- 20 fresh mussels, debearded and cleaned (see Tips)
- Nutrition
- per 1 portion
- Calories
- 1315.5 kJ / 313.2 kcal
- Protein
- 36.7 g
- Carbohydrates
- 11.5 g
- Fat
- 12.8 g
- Saturated fat
- 7.3 g
- Fiber
- 2.6 g
- Sodium
- 703.1 mg
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