Spanish Fish Stew

Name: Spanish Fish Stew
Ingredients: Cut fish in three-inch pieces; salt; roll in corn meal; Heat tablespoon bacon fat; and one of olive oil; half cup sliced onion; two tablespoons chile sauce; pinch saffron; and oregano

From California Mexican-Spanish cook book, 1914

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

151Calories

1 gProtein

8 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories151 kcal

Protein1.1 g

Carbohydrates8.3 g

Fiber1.7 g

Sugars4.1 g

Total Fat13 g

Saturated Fat7.2 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol12 mg

Sodium26 mg

Potassium195 mg

Calcium21 mg

Iron0.4 mg

Magnesium12 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C7.4 mg

Vitamin A6.7 mcg

Vitamin E0.5 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate16 mcg

Choline13 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 9. The excerpt below is the record exactly as published.

Spanish Fish Stew Cut iish in three-inch pieces, salt and roll in corn meal. Heat tablespoon bacon fat and one of olive oil, add half cup sliced onion, fry brown, add fish and brown, add enough tomato to barely cover fish, two tablespoons chile sauce, salt to taste, pinch safron, and aregano

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