Fish Soup with Potatoes and Tomatoes
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,884 mg | (47 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 177 μg | (89 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ripe Tomatoes (skinned, seeded and chopped)
- 3 onions (peeled, cut into rings)
- 2 potatoes (peeled and sliced)
- 1 kilogram mixed fish fillets (cut into bite-sized pieces)
- 3 Tbsps olive oil
- 1 tsp thyme
- 1 bay leaf
- 1 ⅕ liters fish stock
- 1 sm can Saffron
- salt
- freshly ground peppers
- 1 Tbsp parsley (finely chopped)
- 4 Tbsps Crouton
Preparation steps
1.
In a pot, cook onions in hot oil until translucent. Add potatoes and sauté a few minutes. Add tomatoes, fish stock, herbs (except parsley) and spices.
2.
Simmer about 10 minutes, season to taste and add fish. Bring to a boil briefly and stir in chopped parsley. Serve soup immediately, sprinkled with croutons.
