Fish and Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 45,198 cal. | (2,152 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 81.2 μg | (135 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 6.9 mg | (627 %) | ||
| Niacin | 73 mg | (608 %) | ||
| Vitamin B₆ | 13.4 mg | (957 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 13.2 mg | (220 %) | ||
| Biotin | 632.7 μg | (1,406 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 60,723 mg | (1,518 %) | ||
| Calcium | 6,356 mg | (636 %) | ||
| Magnesium | 6,319 mg | (2,106 %) | ||
| Iron | 376.7 mg | (2,511 %) | ||
| Iodine | 6,342 μg | (3,171 %) | ||
| Zinc | 144.5 mg | (1,806 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 70 g |
Ingredients
- For the rear
- 700 grams Fish carcass lean white fish (gutted)
- 4 carrots
- ½ Celery root
- 1 stalk Leeks
- 2 onions
- 1 garlic clove
- 250 liters dry white wine
- 1 tsp fennel seeds
- 1 tsp peppercorns
- 2 fresh bay leaves
- salt
- 4 sprigs parsley
- 2 sprigs Tarragon
- also
- 500 grams white fish fillets (raw, skinless, such as cod or wolffish)
- freshly ground peppers
- lemon juice
- rosemary (for garnishing)
Preparation steps
Soak the fish bones in a bowl with cold water for about 2 hours. Change the water from time to time, until it runs clear.
Meanwhile rinse half of the vegetables, peel and cut into pieces.
For the broth, pour the white wine and about 1 liter (approximately 33 ounces) of water into a sufficiently large pot. Bring to a boil and add the vegetables, fennel, pepper and bay leaf. Simmer for 15 minutes.
Drain the fish carcasses and add to the broth. Simmer again for 20 minutes, adding the garlic and herbs after 10.
Skim the foam off the top of the pot gently.
Pass the broth through a lined cloth sieve and pour back into the pan.
Season the broth with a little salt and keep warm over low heat.
Rinse the fish fillets, pat dry, cut into chunks and sprinkle with salt, pepper and a little lemon juice.
Rinse and peel the remaining vegetables and cut into fine strips.
Arrange the vegetables and fish in a shallow serving bowl, pour the hot broth over them, let stand briefly and serve garnished with rosemary.
