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Ingredients
- 100 g d'oignon rouge coupé en quatre
- 4 c. à soupe d'huile d'olive
- 500 g d'eau
- 300 g d'asperges en tronçons (3 cm)
- 500 g de dos de cabillaud coupé en quatre
- 250 g de coques fraîches, préalablement dégorgées
- du sel
- du poivre moulu
- 5 tiges de cerfeuil frais
- Nutrition
- per 1 portion
- Calories
- 229 kcal / 963 kJ
- Protein
- 27 g
- Fat
- 12 g
- Carbohydrates
- 4 g
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