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This Spanish-style stew recipe is quick to make and can be frozen so make a batch and freeze some for another supper.
Per serving: 319kcals, 12.7g fat (3.4g saturated), 28.1g protein, 14.9g carbs, 6g sugar, 0.7g salt
To freeze: make the sauce, then cool. Mix in the uncooked cod and freeze. Defrost before finishing the recipe.
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This was a really different, fresh tasting recipe. I froze half and the Chef's tip worked perfectly for this. I would definately reccomend for a summer evening, or to take as a cold side dish on a picnic.
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