Greek · Dinner
Snapper Stew with Vegetables (GLP-1)
Snapper fillet is poached in a light tomato and vegetable broth with fennel, celery, and onion, finished with lemon and fresh dill. Cannellini beans add fibre and body without heaviness. Portioned smaller for easier digestion, this Greek-style stew stays protein-forward while keeping refined carbs minimal.
$7
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
338Calories
38.2gProtein
8.9gFat
25.4gCarbs
6.5gSugar
7.8gFiber
780mgSodium
63mgChol
1.6gSat Fat
1250mgPotassium
140mgCalcium
3.6mgIron
2.4mcgVitamin B12
24mgVitamin C
protein-rich
low-calorie
high-fiber
gluten-free
low-carb
low-cholesterol
glp-1
Instructions
1
Prep
Slice the fennel and celery, dice the onion, mince the garlic, and pat the snapper fillet dry.
2
Sweat
Warm the olive oil in a medium pot over medium heat and sweat the onion, fennel, and celery for 5 minutes until translucent and tender.
3
Simmer
Add the canned tomatoes, fish stock, garlic, and dill to the pot, bring to a gentle simmer over medium-low heat, and cook for 10 minutes until the broth thickens slightly.
4
Poach and plate
Nestle the snapper fillet and cannellini beans into the simmering broth, cover, and poach over low heat for 7 minutes until the fish turns opaque. Stir in the lemon juice, season with salt and black pepper to taste, and ladle into a wide bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g snapper fillet, skin removed
- 240g240g canned tomatoes (about a third of a 14.5 oz can)
- 120g120g cannellini beans (about a third of a 15.5 oz can)
- 100g100g fennel
- 70g70g celery
- 60g60g onion
- 4 cloves4 cloves garlic
- 240ml240ml fish stock
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp fresh dill
- salt, to taste
- black pepper, to taste
