Fish Soup

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Fish Soup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
596
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie596 kcal(28 %)
Protein75.1 g(77 %)
Fat19.47 g(17 %)
Carbohydrates5.83 g(4 %)
Sugar added0 g(0 %)
Roughage0.1 g(0 %)
Vitamin A212.47 mg(26,559 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.91 mg(8 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.08 mg(7 %)
Niacin5.39 mg(45 %)
Vitamin B₆0.2 mg(14 %)
Folate10.43 μg(3 %)
Pantothenic acid0.43 mg(7 %)
Vitamin B₁₂2.33 μg(78 %)
Vitamin C1.22 mg(1 %)
Potassium388.25 mg(10 %)
Calcium38.62 mg(4 %)
Magnesium40.97 mg(14 %)
Iron13.05 mg(87 %)
Zinc0.59 mg(7 %)
Saturated fatty acids5.16 g
Cholesterol78.5 mg

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 liter dry white wine
1 liter 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 tablespoon Noilly Prat
1 tablespoon finely chopped Basil
How healthy are the main ingredients?
Basilthymesalt

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.