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Fish soup with paprika
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
Calories:
374
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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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.
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