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Fish Cholent (Stew)
Source: Enlitened Kosher Cooking by Nechama Cohen

Fish stew with onions, cabbage, and garlic.

Rating:
Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
5 Fat , 3 1/2 Vegetables , 3 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
  1. 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.
  2. Add the leeks and onions, stir and lower heat.
  3. Cook until the leeks and onions start to brown, stirring occasionally.
  4. 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.
  5. Add the vegetables and seasonings, and stir.
  6. 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.
  7. Cook covered for 45-60 minutes. Try not to mix, since this will cause the fish to break.
  8. 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.

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