Dried Cod Soup with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 912 cal. | (43 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,996 mg | (50 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 451 μg | (226 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 425 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Stockfish
- 100 grams Pancetta
- 1 onion
- 1 garlic clove
- 250 grams Tomatoes
- 250 grams mixed Fresh herbs (thyme, basil, arugula, spinach, dandelion greens)
- 5 Tbsps olive oil
- 250 milliliters Red wine
- salt
- freshly ground peppers
- 3 potatoes
- also
- 300 grams white bread
- 2 garlic cloves
- olive oil
Preparation steps
Soak cod in water for 24 hours, changing the water several times.
Finely dice pancetta. Peel and finely chop onion and garlic. Blanch tomatoes in boiling water for a few seconds, then rinse under cold water. Peel, quarter, core and roughly chop tomatoes. Rinse herbs, shake dry and chop leaves coarsely.
In a pan, sauté pancetta and onions in olive oil. Add garlic and sauté briefly. Add tomatoes. Cover and cook for a few minutes.
Stir in herbs, water and red wine. Season with a little salt and pepper. Cover and simmer about 12 minutes. Peel, rinse and coarsely chop potatoes. Rinse dried cod, cut into small pieces and add to the soup. Cover and simmer over low heat about 1 hour. Cut bread into thin slices, rub with peeled garlic cloves and place in bowls. Ladle soup over bread and drizzle with a little olive oil.
