Stewed Fish
From Fish cookery, 1948
Refer to 'How to Boil Fish' for cooking times.
Presented as published in 1948. 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
38Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories38 kcal
Protein4.7 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium473 mg
Potassium203 mg
Calcium71 mg
Iron0.5 mg
Magnesium2.4 mg
Phosphorus71 mg
Zinc0.2 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate9.5 mcg
Choline22 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 5. The excerpt below is the record exactly as published.
Season well with salt and pepper. 2. The fish can be sprinkled with a mixture of breadcrumbs and grated cheese and this is particularly good with steaks and fillets. A large piece of fish can have several gashes cut in the top and these can be filled with pieces of tomato. 3. Put in a baking tin with a little fat and cook in a moderately hot oven, $ hour for big pieces, 10-15 minutes for small pieces. Hiow to Stew Fish Suitable for steaks, fillets and small pieces of cod. 1, Place the fish in a saucepan or casserole and nearly cover with fish stock
Cook this with the app: pantry check, scaling, and the assistant.