Fish Soup with Paprika
(0 votes)
(0 votes)
Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
292
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 kcal | (14 %) | ||
| Protein | 29.58 g | (30 %) | ||
| Fat | 10.72 g | (9 %) | ||
| Carbohydrates | 9.58 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.19 g | (7 %) |
more nutritional values
| Vitamin A | 146.3 mg | (18,288 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.78 mg | (15 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 9.47 mg | (79 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 29.86 μg | (10 %) | ||
| Pantothenic acid | 1.15 mg | (19 %) | ||
| Biotin | 2.08 μg | (5 %) | ||
| Vitamin B₁₂ | 3.97 μg | (132 %) | ||
| Vitamin C | 6.34 mg | (7 %) | ||
| Potassium | 782.67 mg | (20 %) | ||
| Calcium | 48.87 mg | (5 %) | ||
| Magnesium | 55.2 mg | (18 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.92 mg | (12 %) | ||
| Saturated fatty acids | 2.63 g | |||
| Cholesterol | 80.98 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams fish fillets (pike, perch and eel)
- 50 grams dried tomatoes
- 50 grams Bacon (Mangalitza bacon)
- 2 stalks Celery
- 1 white onion
- 2 garlic cloves
- 1 Tbsp vegetable oil
- 2 Tbsps ground paprika (sweet)
- 1 Tbsp freshly grated ginger
- 200 milliliters dry white wine
- 600 milliliters fish stock
- 2 tsps cornstarch
- salt
- freshly ground peppers
- marjoram (for garnish)
Preparation steps
1.
Rinse the fish, pat dry and chop into bite-size pieces.
2.
Chop the tomatoes. Cut the bacon into small cubes. Trim, rinse and chop the celery. Peel the onion and garlic, chop the garlic finely and cut the onion into small cubes. Sweat together 2-3 minutes until translucent with the bacon, celery and tomatoes in a hot pot in the oil. Add the paprika and ginger, sauté briefly, deglaze with the wine and pour in the stock. Simmer gently about 10 minutes. Mix the starch with a little cold water and stir in to slightly thicken the soup. Season with salt and pepper, place the fish and cook only until done on a low heat, do not allow to boil.
3.
Before serving, garnish with marjoram.
