Fish Soup with Tomatoes and Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 carrot
- 2 Tbsps olive oil
- 800 grams Tomatoes
- 100 milliliters Orange juice
- 600 milliliters Vegetable broth
- 1 generous pinch ground saffron
- salt
- freshly ground peppers
- 250 grams Linguine
- 200 milliliters dry white wine
- 3 sprigs thyme
- 500 grams fish fillets (such as cod or pollock)
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel onion, garlic and carrot and dice into small cubes. Heat oil in a pan and saute vegetables until translucent. Rinse tomatoes, cut out stalks and cut tomatoes into pieces. Add to the pan together with orange juice and broth. Season with saffron, salt, pepper and simmer for about 15 minutes on low heat.
Cook pasta in boiling salted water until al dente.
Combine wine with thyme and 250 ml (approximately 1 cup) of water, bring to a boil. Rinse fish, pat dry and cut into pieces. Reduce heat, add fish to the wine broth, cover and poach at about 80°C (approximately 175°F) for 5-6 minutes.
Strain soup through a fine sieve and bring to a boil again. Season with salt and pepper and add more broth, if needed.
Drain pasta and transfer to bowls. Pour soup over and top with drained fish. Sprinkle with parsley and serve.
