Dried Cod and Potato Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 45 min.
Ready in
Calories:
631
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,289 mg | (57 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 589 μg | (295 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 553 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Stockfish
- 4 potatoes
- 1 garlic clove
- 7 Tbsps olive oil
- 5 Tomatoes
- Basil (a few sprigs)
- parsley (a few sprigs)
- 400 milliliters fish stock (from a jar)
- salt
- freshly ground peppers
Preparation steps
1.
Cut dried cod into 4 cm (approximately 1 1/2 inch) cubes. Place in a bowl and cover with water. Soak 2-3 days, changing the water several times a day. Remove skin and bones. Peel and finely dice potatoes.
2.
Blanch tomatoes for a few seconds, then rinse, peel, quarter, core and chop. Peel and finely chop garlic. In a pot, sauté garlic in hot oil. Add tomatoes and herbs and simmer about 10 minutes. Add potatoes and fish stock. Cover and simmer 10 minutes. Add fish and continue cooking until fish and potatoes are soft, but not falling apart, about 10 minutes. Add additional water if needed to ensure that the ingredients remain barely covered.
3.
Season with a little salt and pepper. Remove a few potatoes and mash, then mix into the soup again.
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