Fish and Rice Soup

5
Average: 5 (1 vote)
(1 vote)
Fish and Rice Soup

Fish and Rice Soup - Light-tasting, warm and filling

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
449
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie449 kcal(21 %)
Protein28 g(29 %)
Fat9 g(8 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.3 μg(12 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin11.2 mg(93 %)
Vitamin B₆0.5 mg(36 %)
Folate46 μg(15 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C27 mg(28 %)
Potassium859 mg(21 %)
Calcium66 mg(7 %)
Magnesium72 mg(24 %)
Iron2.2 mg(15 %)
Iodine238 μg(119 %)
Zinc2 mg(25 %)
Saturated fatty acids2 g
Uric acid209 mg
Cholesterol54 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 small can
150 grams
300 grams
1
1
1 tablespoon
225 grams
150 milliliters
400 milliliters
300 milliliters
½ teaspoon
1 pinch
400 grams
1 tablespoon
4 sprigs

Preparation steps

1.

Mix saffron with 2 tablespoons of lukewarm water. Peel, rinse and dice the potatoes. Blanch tomatoes, peel, cut in half, remove seeds and finely dice.

2.

Peel and dice onion and garlic. Heat oil in a pot. Sauté until caramelized, watching carefully.

3.

Add diced potatoes and rice to pot and sauté for 2-3 minutes over medium heat.  Add wine, diced tomatoes, fish stock, vegetable broth and spices. Simmer for 15 minutes.

4.

Rinse fish under cold water, pat dry and cut into bite-sized pieces. Sprinkle with lemon juice and let stand briefly. Add fish to soup and cook for 5 minutes over low heat.

5.

Rinse parsley, shake dry, remove stems and chop leaves. Season soup with salt and pepper and serve garnished with parsley.