Spicy fish pan
Spicy food can make the complexion glow.
List of ingredients (4 people)
1 tablespoon of olive oil
1 cup chopped onions
1/2 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped green bell pepper
3/4 cup mushrooms, sliced
2 cloves of garlic, finely crushed
1 cup low sodium chicken broth
2 400 g cans of diced tomatoes.
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
1 bay leaf
250 g of cooked, fresh or frozen shrimp, peeled and peeled
150 g of fresh or frozen mussels
1 tablespoon of chopped parsley
Salt and pepper to taste
Preparation
Heat the olive oil over medium heat in a large soup pot.
Add the onions, peppers, mushrooms and garlic and cook for 8-10 minutes, stirring frequently.
Add the chicken stock, tomatoes, cumin, cayenne, salt, pepper, and bay leaf.
Cook over low heat for 30 minutes without a lid and stir occasionally.
Add the shrimp and mussels, cover the pot and simmer for another 10-15 minutes until the mussels are cooked through and the dish is well heated.
If necessary, season, remove the bay leaf and mix with the parsley before serving.
Nutritional values per Person
21g carbohydrates 23g proteins 5g fats 215 kcal