Fish and Rice Soup
Fish and Rice Soup - Light-tasting, warm and filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 238 μg | (119 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 54 mg |
Ingredients
- Ingredients
- 1 sm can Saffron
- 150 grams Cherry tomatoes
- 300 grams waxy potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 225 grams Long grain rice
- 150 milliliters dry white wine
- 400 milliliters Vegetable broth
- 300 milliliters fish stock
- ½ tsp Turmeric
- 1 pinch ground Cumin
- salt
- cayenne pepper
- 400 grams white fish fillets
- 1 Tbsp lemon juice
- 4 stalks parsley
Preparation steps
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.
Peel and dice onion and garlic. Heat oil in a pot. Sauté until caramelized, watching carefully.
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.
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.
Rinse parsley, shake dry, remove stems and chop leaves. Season soup with salt and pepper and serve garnished with parsley.
