Squash is a good source of potassium. Beans are a good source of potassium. Avocado is high in potassium. Kiwis are packed with potassium, an essential mineral that helps the body maintain proper levels of hydration and electrolytes.
Step 2. Boil 1 to 1 1/2 qt. of water in a large pot. When the water has reached a rolling boil, dump the escarole for 2 minutes, stirring once or twice as the stems soften. Lift the escarole out with a slotted spoon onto a plate and transfer to the colander where you may leave it to drain for up to an hour.
4. Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds. 1. In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Saute for 5 minutes until softened but not brown. 2.Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil.Then turn the heat to low and simmer for 30 minutes.hen hot, add in the leek, onion and garlic. Saute for 5 minutes until softened but not brown. 2. Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes.