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Fish and Rice Soup

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Fish and Rice Soup
449
calories
Calories

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

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easy
Difficulty
40 min.
Preparation
Nutritions
Fat9 g
Saturated Fat Acids2 g
Protein28 g
Roughage3.3 g
Sugar added0 g
Calorie449
1 serving contains
Calories449
Protein/g28
Fat/g9
Saturated fatty acids/g2
Carbohydrates/g56
Added sugar/g0
Roughage/g3.3
Bread exchange unit4.5
Cholesterol/mg54
Uric acid/mg209
Vitamin A/mg0.2
Vitamin D/μg2.3
Vitamin E/mg2.8
Vitamin B₁/mg0.2
Vitamin B₂/mg0.1
Niacin/mg11.2
Vitamin B₆/mg0.5
Folate/μg46
Pantothenic acid/mg1.1
Biotin/μg7.1
Vitamin B₁₂/μg1.3
Vitamin C/mg27
Potassium/mg859
Calcium/mg66
Magnesium/mg72
Iron/mg2.2
Iodine/μg238
Zinc/mg2

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
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
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Preparation steps

Step 1/5

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.

Step 2/5

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

Step 3/5

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.

Step 4/5

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.

Step 5/5

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

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