Fish Soup with Tomatoes and Pasta

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Fish Soup with Tomatoes and Pasta
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
528
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie528 kcal(25 %)
Protein34.64 g(35 %)
Fat9.26 g(8 %)
Carbohydrates67.47 g(45 %)
Sugar added0 g(0 %)
Roughage3.96 g(13 %)
Vitamin A531.45 mg(66,431 %)
Vitamin D0.75 μg(4 %)
Vitamin E1.99 mg(17 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂0.33 mg(30 %)
Niacin11.58 mg(97 %)
Vitamin B₆0.44 mg(31 %)
Folate166.7 μg(56 %)
Pantothenic acid0.77 mg(13 %)
Biotin9.58 μg(21 %)
Vitamin B₁₂2.89 μg(96 %)
Vitamin C46.27 mg(49 %)
Potassium1,001.95 mg(25 %)
Calcium64.97 mg(6 %)
Magnesium68.49 mg(23 %)
Iron3.5 mg(23 %)
Iodine1.28 μg(1 %)
Zinc1.03 mg(13 %)
Saturated fatty acids1.15 g
Cholesterol71.25 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic
1 carrot
2 tablespoons 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 tablespoons freshly chopped parsley
How healthy are the main ingredients?
oniongarliccarrotolive oiltomatoOrange juice

Preparation steps

1.

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. 

2.

Cook pasta in boiling salted water until al dente.

3.

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.

4.

Strain soup through a fine sieve and bring to a boil again. Season with salt and pepper and add more broth, if needed. 

5.

 Drain pasta and transfer to bowls. Pour soup over and top with drained fish. Sprinkle with parsley and serve.