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Clear fish broth
with shrimp
(0 votes)
Difficulty:
moderate
Preparation:
30 min.
Preparation
ready in 40 mins
Calories:
103
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 103 kcal | (5 %) | ||
| Protein | 8.8 g | (9 %) | ||
| Fat | 0.8 g | (1 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams raw shrimp (with shells)
- 500 grams Fish (from the fishmonger)
- 2 onions
- 1 Tbsp vegetable oil
- 1 tsp Coriander
- 1 bay leaf
- 125 milliliters dry Vermouth
- 375 milliliters white wine
- 1 l water
- 2 Fennel bulb
- 2 medium-sized carrots
- 1 bunch Dill
- salt
- freshly ground pepper
Preparation steps
1.
Rinse shrimp and remove shells. Rinse fish pieces. Rinse onions and cut into quarters. Heat oil in a pot. Add shrimp shells, onions, coriander seeds and bay leaf and sauté briefly. Deglaze with vermouth. Add wine, water and fish pieces. Bring to a boil over low heat and simmer about 20 minutes.
2.
Rinse and trim fennel. Peel carrots. Finely chop fennel and carrots. Rinse dill, shake dry and chop.
3.
Strain fish broth through a fine sieve into another pan. Season with salt and pepper. Add vegetables and cook about 10 minutes. Add shrimp, bring to a boil and simmer until shrimp are cooked through, 3-4 minutes. Season soup again to taste and serve sprinkled with dill.
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