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Ingredients
- 150 g onions quartered
- 50 g red peppers cut in pieces
- 100 g tinned chopped tomatoes
- 30 g olive oil
- 1 garlic clove
- 2 fish stock cubes (for 0.5 l each) crumbled
- ¼ tsp fine sea salt or to taste
- 2 pinches ground pepper
- 1 dried bay leaf
- 250 g long grain rice
- 900 g water
- 300 g fresh spinach leaves
- 500 g cod fillets skinless
- 400 g tinned kidney beans rinsed and drained
- Nutrition
- per 1 portion
- Calories
- 252 kcal / 1055 kJ
- Protein
- 22.8 g
- Fat
- 7 g
- Carbohydrates
- 24.4 g
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