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Ingredients
- 40 g Öl und etwas mehr zum Einfetten
- 2 Schalotten
- 1 Knoblauchzehe
- 1 Stängel Estragon abgezupft
- 400 g Tomaten geviertelt
- 500 g Wasser
- 150 g Weißwein
- 30 g Anisschnaps (z.B. Pernod)
- 60 g Frühlingszwiebeln in Ringen (5 mm)
- 1 ½ TL Salz und etwas mehr zum Würzen
- ½ TL Pfeffer und etwas mehr zum Würzen
- 1 Prise Zucker
- 500 g Kabeljaufilets, frisch, ohne Haut in mundgerechten Stücken
- 20 - 30 g Zitronensaft
- Nutrition
- per 1 Portion
- Calories
- 189 kcal / 790 kJ
- Protein
- 16 g
- Fat
- 8 g
- Carbohydrates
- 5 g
- Fibre
- 1.4 g
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