Fish Soup with Paprika

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Fish Soup with Paprika
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
374
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie374 cal.(18 %)
Protein35 g(36 %)
Fat17 g(15 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.2 mg(35 %)
Vitamin K20.3 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.6 mg(43 %)
Folate27 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C9 mg(9 %)
Potassium925 mg(23 %)
Calcium83 mg(8 %)
Magnesium78 mg(26 %)
Iron1.5 mg(10 %)
Iodine93 μg(47 %)
Zinc0.8 mg(10 %)
Saturated fatty acids6.1 g
Uric acid98 mg
Cholesterol126 mg
Complete sugar3 g

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)
How healthy are the main ingredients?
CeleryTomatogingeroniongarlic clovesalt

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.