Fish Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
596
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 75.1 g | (77 %) | ||
| Fat | 19.47 g | (17 %) | ||
| Carbohydrates | 5.83 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 212.47 mg | (26,559 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.91 mg | (8 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 5.39 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 10.43 μg | (3 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Vitamin B₁₂ | 2.33 μg | (78 %) | ||
| Vitamin C | 1.22 mg | (1 %) | ||
| Potassium | 388.25 mg | (10 %) | ||
| Calcium | 38.62 mg | (4 %) | ||
| Magnesium | 40.97 mg | (14 %) | ||
| Iron | 13.05 mg | (87 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 5.16 g | |||
| Cholesterol | 78.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the fish stock
- 1 ⅕ kilograms Fish trimming (such as game fish, sea bass, sole)
- 1 bunch Soup vegetables (carrot, leek, parsnip, or other aromatic vegetables such as celery or onion)
- 40 grams butter
- 1 thyme
- 6 white peppercorns
- salt
- ½ l dry white wine
- 1 l water
- 1 pinch Saffron
- For the soup
- 400 grams fish fillets (such as red mullet, sea bream, sea bass)
- Bell pepper (The 1/2 red, yellow and green)
- 1 Tbsp Noilly Prat
- 1 Tbsp finely chopped Basil
Preparation steps
1.
Rinse the fish scraps and chop. Rinse, trim and coarsely chop the soup vegetables. Melt the butter in a saucepan, sauté the fish scraps in it, add the vegetables, herbs and spices, sauté and dedglaze with wine. Pour in the water and simmer everything gently about 20 minutes. Strain the fish stock in a sieve. Pour the drained stock into a pot and boil down to about 1 liter (approximately 1 quart), then stir in the saffron.
2.
For the soup, core the pepper halves, rinse and cut into small cubes. Rinse the fish fillets and cut into bite-sized pieces. Add with the peppers into the fish stocks and cook 3-4 minutes.
3.
Season with salt and pepper and serve the soup with vermouth and basil.
