Bouillabaisse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 126.7 μg | (211 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 2,477 mg | (62 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 148 μg | (74 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 375 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 3 Tomatoes
- 2 stalks Celery
- 1 stalk Leeks
- 1 onion
- 2 carrots
- 1 sprig parsley
- 1 sprig rosemary
- 1 sprig thyme
- 1 chili pepper
- 1 tsp olive oil
- 300 grams fish fillets (such as redfish or monkfish)
- Sea salt
- 1 Tbsp lemon juice
- 600 milliliters fish stock
- 1 piece organic Orange (peel)
- bay leaves
- 1 sm can Saffron
- 50 grams shrimp
Preparation steps
Briefly blanch tomatoes, peel, remove stems and coarsely chop. Rinse celery and leek and cut into thin slices. Peel and halve onion. and cut into thin strips. Peel and dice carrots. Rinse herbs. Rinse and halve chile pepper and remove seeds and ribs.
Heat oil and sauté onion over low heat until translucent. Add celery, leek and carrots to onion, sauté while stirring for about 2 minutes and stir in diced tomatoes.
Cut fish into cubes, sprinkle with salt and lemon juice and set aside. Place fish stock, parsley, rosemary, thyme, chile pepper, orange peel, bay leaf, saffron and salt in a saucepan, bring to a boil and simmer over low heat for about 10 minutes.
Rinse shrimp. Add fish cubes to soup and simmer about 15 more minutes. Remove herb sprigs, chile pepper halves, orange peel and bay leaf from soup. Arrange shrimp on soup plates. Spoon hot soup over shrimp to serve.
