Fish Soup with Rouille
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
827
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 48.97 g | (50 %) | ||
| Fat | 61.55 g | (53 %) | ||
| Carbohydrates | 25.83 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.74 g | (19 %) |
more nutritional values
| Vitamin A | 188.92 mg | (23,615 %) | ||
| Vitamin D | 1.05 μg | (5 %) | ||
| Vitamin E | 2.69 mg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 14.04 mg | (117 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 85.21 μg | (28 %) | ||
| Pantothenic acid | 1.84 mg | (31 %) | ||
| Biotin | 8.93 μg | (20 %) | ||
| Vitamin B₁₂ | 5.65 μg | (188 %) | ||
| Vitamin C | 61.2 mg | (64 %) | ||
| Potassium | 1,677.48 mg | (42 %) | ||
| Calcium | 139.36 mg | (14 %) | ||
| Magnesium | 109.73 mg | (37 %) | ||
| Iron | 2.63 mg | (18 %) | ||
| Iodine | 2.69 μg | (1 %) | ||
| Zinc | 1.91 mg | (24 %) | ||
| Saturated fatty acids | 8.53 g | |||
| Cholesterol | 155.66 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the fish soup
- 4 ripe Tomatoes (blanched, seeded and chopped)
- 3 onions (peeled, cut into rings)
- 700 grams mixed fish fillets (to taste: such as red mullet, halibut)
- 4 shrimp (cut into bite-size pieces)
- 3 Tbsps olive oil
- 1 tsp thyme
- 1 bay leaf
- 1 fish stock
- 1 sm can Saffron
- 1 small Fennel bulb (trimmed and cut into thin strips, some greens set aside for garnish)
- salt
- freshly ground peppers
- For the Rouille
- 1 slice day-old white bread
- 2 garlic cloves
- 1 Red chili pepper
- 200 milliliters olive oil
Preparation steps
1.
For the fish soup, heat oil in a saucepan, saute onions until soft, add fennel strips and fry for 1 minutes. Then add tomatoes, fish stock, herbs and spices, simmer for 8 minutes and season to taste. Then add fish and shrimp, briefly boil and immediately serve garnished with some reserved fennel greens.
2.
Serve with baguette slices or rouille (directions below).
3.
For the rouille, soak bread in a bowl with warm water. Peel garlic and crush in a mortar with cored chile pepper. Squeeze liquid from bread and mix with garlic mixture. Heat oil and then whisk into garlic mixture in a thin stream.
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