Fish Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the consommé
- 700 grams Fish carcass
- 1 carrot
- ¼ Celery root (200 grams)
- ½ stalk Leeks
- 1 onion
- 1 small garlic clove
- ¼ l dry white wine
- 1 tsp fennel seeds
- 1 tsp peppercorns
- 2 fresh bay leaves
- 1 sm can Saffron (0.1 grams)
- salt
- Ingredients
- 500 grams Sole fillet
- 2 Tomatoes
- 1 smaller Fennel
- 2 sprigs Dill
- Saffron (to taste)
Preparation steps
Crush the fish carcasses in a bowl with cold water and soak for about 2 hours. Change the water from time to time until it runs clear.
Meanwhile, rinse the soup vegetables, trim or peel and cut into pieces.
Place into a sufficiently large pot the broth, white wine and about 1.2 liters (approximately 5 cups) of water. Bring to a boil and add the prepared vegetables, fennel seeds, pepper and bay leaf. Simmer for about 15 minutes.
Then drain the carcasses in a colander and add to the broth. Now let simmer about 20 minutes. Then when decreases by about 100 ml (approximately 1/2 cup) of liquid, stir in the saffron and leave for about 5 minutes. Skim off the foam.
Drain through a cloth sieve and season with a little salt.
Rinse the fish fillet and cut into bite-size pieces. Rinse the tomatoes, remove the stalks and cut into pieces. Rinse the fennel, trim and cut into thin slices. Pluck off the dill.
Heat the soup again and add the ingredients for about 5-10 minutes until cooked. Then place in soup bowls and serve.
