Fennel and Fish Soup with Venus Clams

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Fennel and Fish Soup with Venus Clams
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
395
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie395 kcal(19 %)
Protein46.76 g(48 %)
Fat10.94 g(9 %)
Carbohydrates20.77 g(14 %)
Sugar added0 g(0 %)
Roughage5.34 g(18 %)
Vitamin A305.44 mg(38,180 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.07 mg(17 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.58 mg(53 %)
Niacin15.38 mg(128 %)
Vitamin B₆0.49 mg(35 %)
Folate82.72 μg(28 %)
Pantothenic acid1.88 mg(31 %)
Biotin3.77 μg(8 %)
Vitamin B₁₂77.96 μg(2,599 %)
Vitamin C43.16 mg(45 %)
Potassium1,771.89 mg(44 %)
Calcium175.79 mg(18 %)
Magnesium87.53 mg(29 %)
Iron4.23 mg(28 %)
Iodine0.75 μg(0 %)
Zinc3.06 mg(38 %)
Saturated fatty acids1.64 g
Cholesterol116.1 mg

Ingredients

for
4
Ingredients
2
2
1 small can
Saffron (0.1 grams)
1
2
450 grams
fish fillet (as per choice, for example, salmon, sea bream, red mullet, monkfish)
300 grams
2 tablespoons
150 milliliters
700 milliliters
1
freshly ground Pepper

Preparation steps

1.

Rinse the fennel bulb, brush, cut into quarters, cut the stalk out and cut the fennel into thin strips. Blanch the tomatoes in hot water, drain, peel, quarter, remove the core and cut the pulp into small cubes. Soak the saffron in 1 tablespoon warm water.

2.

Peel the onion and garlic, and chop finely.

3.

Rinse, trim and cut the fish fillet into bite-sized pieces. Rinse and brush the venus clams.

4.

Heat olive oil in a saucepan and saute the onion and garlic in it until translucent. Add the fennel and saute briefly. Pour the white wine, fish stock, add the bay leaf, and season with salt and pepper. Simmer over medium heat for about 15 minutes.

5.

Add the tomato cubes, saffron water, fish pieces and venus clams to the soup, and simmer for 6-8 minutes. Season the soup with salt and pepper, and serve in deep plates.