Fish Stew with Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,024 cal. | (49 %) | ||
| Protein | 55.78 g | (57 %) | ||
| Fat | 73.31 g | (63 %) | ||
| Carbohydrates | 25.21 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.77 g | (9 %) |
| Vitamin A | 328.21 mg | (41,026 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.49 mg | (45 %) | ||
| Niacin | 14.78 mg | (123 %) | ||
| Vitamin B₆ | 0.76 mg | (54 %) | ||
| Folate | 95.14 μg | (32 %) | ||
| Pantothenic acid | 1.21 mg | (20 %) | ||
| Biotin | 9.84 μg | (22 %) | ||
| Vitamin B₁₂ | 63.35 μg | (2,112 %) | ||
| Vitamin C | 38.6 mg | (41 %) | ||
| Potassium | 1,630.53 mg | (41 %) | ||
| Calcium | 186.76 mg | (19 %) | ||
| Magnesium | 103.54 mg | (35 %) | ||
| Iron | 4.75 mg | (32 %) | ||
| Iodine | 13.53 μg | (7 %) | ||
| Zinc | 3.96 mg | (50 %) | ||
| Saturated fatty acids | 9.88 g | |||
| Cholesterol | 282.7 mg |
Ingredients
- Ingredients
- 1 onion
- 2 stalks Leeks
- 2 garlic cloves
- 2 Tbsps olive oil
- 3 Tomatoes
- 250 milliliters dry white wine
- 2 Tbsps Cognac
- salt
- peppers
- 1 sm can Saffron
- 4 Tbsps breadcrumbs
- 2 tsps Tomato paste
- 500 grams Monkfish
- 250 grams small clam (ready to cook)
- 200 grams shrimp
- Aioli
- 3 garlic cloves
- 2 fresh egg yolks
- ½ tsp sharp Mustard
- salt
- peppers
- 250 milliliters fruity olive oil
- 2 tsps lemon juice
Preparation steps
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.
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.
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.
Peel the garlic and squeeze through a garlic press, or crush in a mortar to a pulp.
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.
