Cream of Tomato with Calamari
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
775
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 775 cal. | (37 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 17.2 mg | (143 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 11.3 μg | (377 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 336 mg | (34 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 663 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup Parmesan (grated)
- 1.333 cups fresh breadcrumbs
- 1 egg
- 3 cups Squid tentacle (cleaned and dried)
- ¼ cup olive oil
- 2 cloves garlic cloves (minced)
- 1 Tbsp tomato puree
- 1 Tbsp all-purpose flour
- 2 Tbsps Cognac
- 4 cups fish stock
- ¼ cup sunflower oil
- ¼ cup butter
- 4 sprigs rosemary (to garnish)
Preparation steps
1.
In a large mixing bowl, combine the breadcrumbs, Parmesan and egg with some seasoning until you have an even mixture. Stuff the squid tubes with this mixture until they are full. Cover and chill until needed.
2.
Prepare the soup base by heating the olive oil in a large saucepan over a medium-high heat for 1-2 minutes until hot. Add the garlic and saute for 1 minute, stirring occasionally. Add the tomato puree and cook while stirring occasionally for a further 2 minutes. Sprinkle the flour over and whisk well to combine. Add the Cognac and increase the heat to evaporate some of the alcohol.
3.
Reduce the heat at this point and add the fish stock, slowly whisking in until smooth. Bring to the boil then reduce to a simmer for 10 minutes.
4.
Remove the stuffed squid tubes from the fridge and allow to come to room temperature. When ready to cook them, heat the sunflower oil with some of the butter in batches in a frying pan over a medium-high heat and pan fry the tubes until golden brown all over and the filling is hot.
5.
Reheat the soup to make sure it is piping hot and season it to taste. Ladle into serving bowls and add some of the stuffed squid. Garnish with a sprig of rosemary and serve immediately.
