Fish Soup

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Fish Soup
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
423
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie423 kcal(20 %)
Protein54.22 g(55 %)
Fat9.9 g(9 %)
Carbohydrates18.69 g(12 %)
Sugar added0 g(0 %)
Roughage4.89 g(16 %)
Vitamin A494.46 mg(61,808 %)
Vitamin D4.38 μg(22 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.72 mg(56 %)
Vitamin B₆0.35 mg(25 %)
Folate48.5 μg(16 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.93 μg(9 %)
Vitamin B₁₂1.64 μg(55 %)
Vitamin C23.53 mg(25 %)
Potassium811.97 mg(20 %)
Calcium127.78 mg(13 %)
Magnesium61.87 mg(21 %)
Iron9.66 mg(64 %)
Iodine0.75 μg(0 %)
Zinc0.92 mg(12 %)
Saturated fatty acids0.76 g
Cholesterol70 mg

Ingredients

for
4
For the consommé
700 grams Fish carcass
1 carrot
¼ Celery root (200 grams)
½ stalk Leeks
1 onion
1 small garlic
¼ liter dry white wine
1 teaspoon fennel seeds
1 teaspoon peppercorns
2 fresh bay leaves
1 small can Saffron (0.1 grams)
salt
Ingredients
500 grams Sole fillet
2 tomatoes
1 smaller Fennel
2 sprigs Dill
Saffron (to taste)
How healthy are the main ingredients?
LeekDillcarrotoniongarlicsalt

Preparation steps

1.

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.

2.

Meanwhile, rinse the soup vegetables, trim or peel and cut into pieces.

3.

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.

4.

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.

5.

Drain through a cloth sieve and season with a little salt.

6.

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.

7.

Heat the soup again and add the ingredients for about 5-10 minutes until cooked. Then place in soup bowls and serve.