Fish Soup
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 1,458 mg | (36 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 400 grams waxy Sweet potato
- 2 red Bell pepper
- 400 grams Tomatoes
- 1 Tbsp vegetable oil
- 400 milliliters Vegetable broth (or fish stock)
- 1 tsp sweet ground paprika
- salt
- freshly ground peppers
- 600 grams mixed fish fillets (ready to cook for. B. pollock, redfish, carp, perch)
- 1 Tbsp chopped Dill
- 1 Tbsp lemon juice
- 150 grams Sour cream
Preparation steps
1.
Peel, halve and cut the onions into thin strips. Peel, rinse and cut the potatoes into 1 cm (approximately 1/2-inch) cubes. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and chop. Rinse the tomatoes and dice.
2.
Heat oil in a large saucepan. add the onions and cook until translucent. Add the potatoes and peppers and cook briefly. Stir in vegetable broth or fish stock and the tomatoes, season with salt and pepper. Cover and simmer over medium heat for 20 minutes.
3.
Rinse the fish fillets, pat dry and cut into bite-sze pieces.
4.
Stir lemon juice and sour cream into the pot, season to taste. Add the fish to the pot, cover and remove from the heat, let stand until cooked through, about 5 minutes. Serve sprinkled with dill.
