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Bouillabaisse
(0 votes)
Health Score:
90 / 100
Difficulty:
advanced
Preparation:
1 hr 5 min.
Preparation
Calories:
325
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 48.3 μg | (81 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 generous pinch fennel seeds
- 1 root Fennel
- 1 stalk Leeks
- 2 sticks Celery
- 3 sprigs thyme
- lemons
- 5 peppercorns
- 5 Tomatoes
- 1 onion (Peppered with a bay leaf and 2 cloves)
- 4 Tbsps olive oil
- 600 grams Fish carcass
- white wine
- 2 generous pinches Saffron
- salt
- peppers
Preparation steps
1.
Rinse and chop the vegetables. Heat the olive oil in a saucepan. Add the chopped vegetables, thyme and peppercorns. Add 1/4 of a lemon, fennel seeds and peppered onion.
2.
Add the fish carcasses and continue cooking.
3.
Pour in enough white wine and water to cover the ingredients. Add the saffron and simmer for 30 minutes.
4.
Pour everything through a sieve into another pot. Bring to a boul and season with salt and pepper.
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