Fish Stew with Noodles

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Fish Stew with Noodles
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1024
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,024 kcal(49 %)
Protein55.78 g(57 %)
Fat73.31 g(63 %)
Carbohydrates25.21 g(17 %)
Sugar added0 g(0 %)
Roughage2.77 g(9 %)
Vitamin A328.21 mg(41,026 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.49 mg(45 %)
Niacin14.78 mg(123 %)
Vitamin B₆0.76 mg(54 %)
Folate95.14 μg(32 %)
Pantothenic acid1.21 mg(20 %)
Biotin9.84 μg(22 %)
Vitamin B₁₂63.35 μg(2,112 %)
Vitamin C38.6 mg(41 %)
Potassium1,630.53 mg(41 %)
Calcium186.76 mg(19 %)
Magnesium103.54 mg(35 %)
Iron4.75 mg(32 %)
Iodine13.53 μg(7 %)
Zinc3.96 mg(50 %)
Saturated fatty acids9.88 g
Cholesterol282.7 mg

Ingredients

for
4
Ingredients
1 onion
2 stalks Leeks
2 garlic
2 tablespoons olive oil
3 tomatoes
250 milliliters dry white wine
2 tablespoons Cognac
salt
peppers
1 small can Saffron
4 tablespoons breadcrumbs
2 teaspoons Tomato paste
500 grams Monkfish
250 grams small clam (ready to cook)
200 grams shrimp
Aioli
3 garlic
2 fresh egg yolks
½ teaspoon sharp Mustard
salt
peppers
250 milliliters fruity olive oil
2 teaspoons lemon juice
How healthy are the main ingredients?
Leekolive oilTomato pasteMustardoniongarlic

Preparation steps

1.

Peel the onion and finely chop. Rinse, trim and cut the white and light green part of the leeks into thin rings. Peel the garlic and coarsely chop.

2.

Blanch the tomatoes for a few seconds, rinse, peel, quarter and cut into small cubes. Sauté the onions, leeks and garlic in hot oil, add the tomatoes, pour in the wine and cognac and season with salt, pepper and saffron. Pour 1 liter (approximately 4 1/4 cups) of water, stir in the breadcrumbs and tomato paste, bring to a boil and simmer for about 15 minutes.

3.

Then cut the fish into bite-size pieces and place with the clams and the shrimp in the soup. Cook for another 7 minutes on low heat until done. Serve the fish soup with a fresh baguette and aioli.

4.

Peel the garlic and squeeze through a garlic press, or crush in a mortar to a pulp.

5.

Stir the egg yolks with mustard, garlic, salt and pepper until creamy with an electric mixer. Add oil gradually - first drops, then in a small steam. Stir until the mayonnaise is ready. If it is too stiff, add a little lemon juice.