French Fish Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
243
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 997 mg | (25 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 164 μg | (82 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams fish fillets (such as monkfish, halibut, wolffish)
- 200 grams mussels (ready to cook)
- 200 grams King prawn (ready to cook, with head and shell)
- 3 garlic cloves
- 1 onion
- 1 can diced Tomatoes (400 grams)
- 5 grams Saffron
- 600 milliliters fish stock
- 150 milliliters dry white wine
- freshly ground peppers
- salt
- Chervil (for garnish)
Preparation steps
1.
Rinse fish and seafood, drain and cut fish into bite size pieces. Peel garlic and onion and finely chop. Heat oil in a pot, sauté garlic and onions until translucent, add tomatoes and saffron, fill with fish stock and white wine and season with salt and pepper. Simmer for about 10 minutes over medium heat. Puree the soup and pass through a sieve. Again bring to a boil. Add prawns, mussels and fish to the broth and cook over medium heat for about 6-8 minutes until cooked.
2.
Serve in warmed bowls garnished with chervil.
