Fish Soup with Paprika

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Fish Soup with Paprika
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Health Score:
8,2 / 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)
Calorie292 kcal(14 %)
Protein29.58 g(30 %)
Fat10.72 g(9 %)
Carbohydrates9.58 g(6 %)
Sugar added0 g(0 %)
Roughage2.19 g(7 %)
Vitamin A146.3 mg(18,288 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.22 mg(20 %)
Niacin9.47 mg(79 %)
Vitamin B₆0.37 mg(26 %)
Folate29.86 μg(10 %)
Pantothenic acid1.15 mg(19 %)
Biotin2.08 μg(5 %)
Vitamin B₁₂3.97 μg(132 %)
Vitamin C6.34 mg(7 %)
Potassium782.67 mg(20 %)
Calcium48.87 mg(5 %)
Magnesium55.2 mg(18 %)
Iron1 mg(7 %)
Iodine0.75 μg(0 %)
Zinc0.92 mg(12 %)
Saturated fatty acids2.63 g
Cholesterol80.98 mg

Ingredients

for
4
Ingredients
500 grams
fish fillet (pike, perch and eel)
50 grams
dried Tomatoes
50 grams
Bacon (Mangalitza bacon)
2 stalks
1
white Onion
2
1 tablespoon
2 tablespoons
1 tablespoon
freshly grated Ginger root
200 milliliters
600 milliliters
2 teaspoons
freshly ground Pepper
Marjoram leaf (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.