Fish Soup with Paprika
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 995 mg | (25 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 l fish stock (homemade or canned)
- ⅛ l dry white wine
- 2 onions
- 3 garlic cloves
- 1 potato
- 1 Tbsp butter
- 2 Tbsps red bell pepper paste
- 1 Tbsp sweet ground paprika
- salt
- fresh cracked peppers
- 400 grams Carp
- 2 Tbsps lemon juice
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Peel the onions and chop. Peel potato and cut into very small pieces. Cook onions and potatoes in butter until translucent, add pressed garlic, stir in chili paste and paprika. Cook for a few minutes, then deglaze the pan with wine and fish stock. Bring to a boil, then reduce heat and simmer about 15 minutes.
2.
Remove soup from the heat and puree, season with salt, then continue to simmer the soup. Cut the fish fillets into cubes and sprinkle with lemon juice. Marinate for 5 minutes, then season with salt and add the fish fillets to the hot (not boiling) soup. Cook on low for about 6 minutes, until fish is cooked. Serve in bowls, garnished with chopped parsley.
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