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Ingredients
- 100 g di cipolle, a metà o in 4 spicchi in verticale (1-2 cipolle piccole)
- 350 g di patate sbucciate e, se necessario, tagliate a metà
- 6 pizzichi di sale
- 6 pizzichi di pepe bianco macinato
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- olio extravergine di oliva q.b.
- 4 filetti di pesce spigola (150 g cad.)
- 12 pomodorini ciliegia in quarti
- 16 olive taggiasche denocciolate
- 2 cucchiai di capperi sott'aceto, sciacquati
- 700 g di acqua
- Nutrition
- per 1 porzione
- Calories
- 971.5 kJ / 232.3 kcal
- Protein
- 28.7 g
- Carbohydrates
- 20.9 g
- Fat
- 4.3 g
- Saturated Fat
- 0.5 g
- Fibre
- 3.3 g
- Sodium
- 1484.7 mg
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