Fast Fish Soup
Fast Fish Soup - Ready-to-eat on a gourmet level
Healthy, because
Even smarter
Nutritional values
Minimum fat and calorie content, maximum nutrient supply: The fine fish soup provides half of the important trace element iodine per portion and, thanks to the pepper, around 40 percent of the daily requirement of vitamin C.
Instead of haddock fillet, other firm fish fillets are also suitable. But be careful: Choose a low-fat type such as plaice, cod, pollack or pike-perch fillet.
(Percentage of daily recommendation)
| Calorie | 88 cal. | (4 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 273 mg | (7 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ½ red Bell pepper
- 1 small carrot (about 50 grams)
- 1 shallot
- 1 tsp Canola oil
- salt
- peppers
- 1 ¼ cups fish stock
- 4 ozs Haddock fillet
- Worcestershire sauce
- 1 sprig flat-leaf parsley
Kitchen utensils
Preparation steps
Remove seeds from the bell pepper half, rinse, dry and cut crosswise into thin strips.
Peel carrot, halve lengthwise and cut into thin slices. Peel shallot and chop very finely.
Heat oil in a pot over medium heat. Sauté bell pepper, carrot and shallot, stirring, for 1 minute. Lightly season with salt and pepper.
Pour fish stock into the pot, bring to a boil, cover and cook over medium heat for 5 minutes.
Meanwhile, rinse fish fillet, pat dry and cut into bite-sized pieces. Add to the soup and simmer until opaque throughout, about 5 minutes.
Rinse parsley, shake dry and pluck leaves.
Season soup to taste with Worcestershire sauce, salt and pepper. Stir in the parsley and serve.
