Fennel and Fish Soup with Venus Clams
Nutritional values
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 46.76 g | (48 %) | ||
| Fat | 10.94 g | (9 %) | ||
| Carbohydrates | 20.77 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.34 g | (18 %) |
| Vitamin A | 305.44 mg | (38,180 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 2.07 mg | (17 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 15.38 mg | (128 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 82.72 μg | (28 %) | ||
| Pantothenic acid | 1.88 mg | (31 %) | ||
| Biotin | 3.77 μg | (8 %) | ||
| Vitamin B₁₂ | 77.96 μg | (2,599 %) | ||
| Vitamin C | 43.16 mg | (45 %) | ||
| Potassium | 1,771.89 mg | (44 %) | ||
| Calcium | 175.79 mg | (18 %) | ||
| Magnesium | 87.53 mg | (29 %) | ||
| Iron | 4.23 mg | (28 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 3.06 mg | (38 %) | ||
| Saturated fatty acids | 1.64 g | |||
| Cholesterol | 116.1 mg |
Ingredients
- Ingredients
- 2 Fennel bulb
- 2 Tomatoes
- 1 sm can Saffron (0.1 grams)
- 1 onion
- 2 garlic cloves
- 450 grams fish fillets (as per choice, for example, salmon, sea bream, red mullet, monkfish)
- 300 grams clam
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 700 milliliters fish stock
- 1 bay leaf
- salt
- freshly ground peppers
Preparation steps
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.
Peel the onion and garlic, and chop finely.
Rinse, trim and cut the fish fillet into bite-sized pieces. Rinse and brush the venus clams.
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.
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.
