Fish Soup with Vegetables
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 170.7 μg | (285 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 2,112 mg | (53 %) | ||
| Calcium | 425 mg | (43 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Monkfish
- 2 Celery
- 2 carrots
- 1 stalk Leeks
- 3 Tbsps sliced Chives (for garnish)
- 1 yellow paprika
- 1 Red onion
- 1 garlic clove
- 500 milliliters fish stock
- 200 milliliters white wine
- 1 Lime
- 1 bay leaf
- 2 cloves
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation steps
1.
Trim fish and season with lime juice and salt. Cut fish into bite-sized pieces. Rinse celery, trim and cut into thin slices. Rinse carrots, peel and slice into thin strips. Cut leek in half lengthwise, fan out and cut into strips. Rinse bell pepper, cut in half, remove seeds and ribs and cut into pieces. Peel onions, trim and cut into fine strips.
2.
Peel garlic and cut in half. Heat oil in a pan, fry prepared vegetables and add fish stock and white wine. Add spices and simmer for about 5 minutes. Place prepared fish in broth and simmer until cooked. Remove cloves, bay leaf and garlic and season with salt and pepper. Serve soup in preheated soup bowls and garnish with chives.
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