Fish Buglama with Tomatoes
Whitefish provides complete protein while tomatoes, bell pepper, and onion create a fragrant base without a starchy side. Gentle cooking in a small amount of liquid keeps the fish moist, and fresh parsley brings a bright finish.
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1 kg 250 gram
Servings: 10 (1 serving ≈ 273 gram)
Digestion time: 2 hour
Complete protein: ✔
Place the whitefish (1400 g) in a pot and arrange the onion (200 g), bell pepper (150 g), and tomatoes (800 g) on top.
Add the table salt (12.5 g) and water (150 g).
Boil the buglama gently in a small amount of liquid for 20–25 minutes.
Add the parsley (15 g) and let the buglama stand for 10 minutes.
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