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Ingredients
- 250 g carrots, cut in pieces
- 250 g fennel bulbs, cut in pieces
- 140 g onions, quartered
- 20 g olive oil
- 20 g unsalted butter, diced
- 250 g white long grain rice
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 1 sprig fresh thyme
- 1150 g water
-
1
fresh bay leaf
or 1 dried bay leaf -
600
g meagre fillets, skin on or skinless (see tip)
or sea bass fillets, skin on or skinless - 4 pinches salt
-
4
pinches ground mixed peppercorns
or 4 pinches ground black pepper - 1 tsp lemon juice, for serving
- Nutrition
- per 1 portion
- Calories
- 2145 kJ / 513 kcal
- Protein
- 37 g
- Carbohydrates
- 64 g
- Fat
- 12 g
- Saturated fat
- 4.3 g
- Fiber
- 5.3 g
- Sodium
- 307 mg
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