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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish Cholent (Stew)

Source: Enlitened Kosher Cooking by Nechama Cohen

Fish stew with onions, cabbage, and garlic.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	429.5

Total Carbs	20.5 g

Dietary Fiber	9.6 g

Sugars	9.2 g

Total Fat	28.7 g

Saturated Fat	7.3 g

Unsaturated Fat	3.5 g

Potassium	1528.7 mg

Protein	24.9 g

Sodium	449.1 mg

Dietary Exchanges 28.7 Fat, 3.3 Vegetables, 2.8 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a medium small pot, heat 2 tablespoons olive oil together with cooking spray in a large non stick skillet over medium heat for a few seconds.
Add the leeks and onions, stir and lower heat.
Cook until the leeks and onions start to brown, stirring occasionally.
Add garlic and a few drops of water. The mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
Add the vegetables and seasonings, and stir.
Place the fish on top of the vegetables. Add just enough water to barely cover the contents. Bring to a boil and lower the heat.
Cook covered for 45-60 minutes. Try not to mix, since this will cause the fish to break.
Before the Sabbath, place on a hotplate. If you prefer to keep it for Shabbos lunch, it is best to put a low, inverted aluminum pan underneath it to avoid burning.