Fish Soup with Vegetables
Fish soup with vegetables - Crisp greens and tender fish: all it takes for this delicacy.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 2,233 mg | (56 %) | ||
| Calcium | 479 mg | (48 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 551 mg | |||
| Cholesterol | 202 mg |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 chili pepper
- 1 Celery (750 grams)
- 1 Fennel bulb
- 1 stalk Leeks
- 2 Tbsps olive oil
- 800 milliliters fish stock
- 4 Tomatoes
- 800 grams mixed fish fillets (such as bream, red mullet, sea bass)
- 1 sm can Saffron (0.1 grams)
- 1 splash lemon juice
- salt
- peppers
Preparation steps
Peel and chop onion and garlic. Rinse chile pepper, cut in half, remove seeds and chop. Rinse celery, fennel and leek, trim and cut into thin rings or strips.
Heat oil in a pot and saute chile pepper, garlic, onion, celery, fennel and leek over medium heat for 3 minutes. Deglaze the pot with fish stock and simmer for about 20 minutes over low heat.
Meanwhile, blanch tomatoes in a pot of hot water, drain, rinse with cold water, drain again, peel, quarter, remove seeds and cut into small cubes.
Rinse fish fillet under cold water, pat dry and cut into bite-size pieces.
Add pieces of fish, saffron and tomato to the pot, let simmer for 6-8 minutes and season with lemon juice, salt and pepper. Serve in deep plates or soup bowls.
