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Ingredients
for
4
Fish and Rice Soup
40 min.
Time:
449
calories
Calories:
Health Score:
86 / 100
Ingredientsfor
- 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
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |