Fish Soup with Vegetables
(Percentage of daily recommendation)
|Calorie||339 kcal||(16 %)|
|Protein||35.05 g||(36 %)|
|Fat||13.93 g||(12 %)|
|Carbohydrates||15.43 g||(10 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.82 g||(16 %)|
|Vitamin A||445.87 mg||(55,734 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.43 mg||(12 %)|
|Vitamin B₁||0.36 mg||(36 %)|
|Vitamin B₂||0.67 mg||(61 %)|
|Niacin||17.7 mg||(148 %)|
|Vitamin B₆||1.08 mg||(77 %)|
|Folate||61.13 μg||(20 %)|
|Pantothenic acid||2.75 mg||(46 %)|
|Biotin||5.17 μg||(11 %)|
|Vitamin B₁₂||4.41 μg||(147 %)|
|Vitamin C||11.01 mg||(12 %)|
|Potassium||1,211.34 mg||(30 %)|
|Calcium||75.55 mg||(8 %)|
|Magnesium||67.01 mg||(22 %)|
|Iron||4.43 mg||(30 %)|
|Zinc||1.1 mg||(14 %)|
|Saturated fatty acids||2.02 g|
- 50 grams dried Porcini mushroom
- 1 small Fennel bulb
- 1 stalk Celery
- 1 carrot
- ½ stalk Leeks
- 1 Tbsp Canola oil
- 3 Tbsps Noilly Prat
- 800 milliliters fish stock (substitute vegetable stock)
- 400 grams Salmon
- freshly ground peppers
- 1 pinch allspice
- 2 Tbsps freshly chopped Fresh herbs (such as, parsley and dill)
Mix the mushrooms with 400 ml of very hot water (approximately 1 1/2 cups).
Trim and rinse the fennel. Cut in half, remove the stalk and cut the tuber into strips. Trim, rinse and thinly slice the celery. Peel the carrot and cut into fine sticks. Trim and rinse the leeks and cut into rings.
Pour the mushrooms through a coffee filter and collect the liquid. Rinse the mushrooms once more.
Heat some oil and sauté the vegetables and the mushrooms. Deglaze with the white vermouth. Add the stock and 200 ml of mushroom water (approximately 3/4 cup).
Boil and then simmer for 15-20 minutes, covered.
Rinse the salmon fillet, pat dry and cut into bite-size pieces. Add to the soup about 4-5 minutes before the end and season with salt, pepper and allspice.
Add the herbs just before serving the soup and serve in soup bowls.