Fish Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.9 g | (73 %) |
| Vitamin A | 5 mg | (625 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 251.9 μg | (420 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 3,855 mg | (96 %) | ||
| Calcium | 542 mg | (54 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 160 μg | (80 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 508 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 500 grams Tomatoes
- 5 carrots
- 3 Celery
- 200 grams button Mushroom
- 6 Tbsps olive oil
- 300 milliliters fish stock
- 250 milliliters dry white wine
- 800 grams fish fillets (whiting, cod, redfish)
- ½ lemon (juice)
- salt
- freshly ground peppers
- 3 Tbsps Pastry flour
- 4 Tbsps finely chopped parsley
- 2 Tbsps chopped parsley (to sprinkle)
Preparation steps
Peel the onions and garlic cloves and cut into thin slices. Blanch the tomatoes for a few seconds, peel, quarter, core and dice. Peel the carrot and cut into matchsticks. Rinse the celery and cut into small pieces. Brush the mushrooms and cut into slices. In a saucepan, sauté the onions and garlic in 3 tablespoons of oil. Add the tomatoes, carrots, celery and mushrooms and cover with the stock and wine. Cover the pot and simmer for about 20-25 minutes over low heat. Cut the fish fillets into bite size pieces, sprinkle with lemon juice and salt and roll in flour. Shake off the excess flour.
In a pan, heat the remaining oil and fry the fish pieces for about 2-3 minutes. Stir the parsley into the soup and season with salt and pepper. Gently add the fish pieces to the soup and heat soup for about 5 minutes. Season soup to taste, sprinkle with fresh parsley and serve hot.
