Fish and Vegetable Soup
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 53.8 μg | (90 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 Tbsps olive oil
- 1 Star anise
- 1 bay leaf
- 5 sprigs thyme
- 1 stalk Leeks (only the white and light green)
- 2 stalks Celery
- 2 carrots
- 200 milliliters dry white wine
- Sea salt
- freshly ground peppers
- 1 generous pinch ground Saffron
- 4 King prawn
- 1 Tbsp freshly chopped parsley
- 1 centiliter Vermouth (such as Pernod)
- 1 Tbsp Lime juice
Preparation steps
Rinse the fish, pat dry, fillet, skin and remove the bones. Cut the fillets into bite size pieces. Briefly cook the fish in 1 tablespoon of hot oil. Cover with 1 liter (approximately 4.5 cups) of cold water. Bring to a boil and add the star anise, bay leaf and thyme. Simmer over low heat for about 20 minutes.
Rinse and peel the leek, celery and carrots. Cut the leek into rings, the celery into slices and grate the carrots.
Pour the remaining oil in a hot pan and saute the vegetables. Add the white wine. Pour in the fish stock through a fine sieve and bring to a boil. Season with salt, pepper and the saffron. Simmer over low heat for about 10 minutes.
Rinse the prawns. Add the fish, prawns and parsley into the soup. Simmer for a few minutes, but do not boil. Serve seasoned with vermouth, lime juice, salt and pepper.