Healthier Version Of A Classic Recipe

French Fish Soup (Bouillabaisse)

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French Fish Soup (Bouillabaisse)
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
231
calories
Calories

Healthy, because

Even smarter

Nutritional values

French fish soup is actually a rather simple dish, but its good ingredients are convincing: seawater fish is not only an excellent source of protein, but also provides more iodine than freshwater fish. iodine is an important component of thyroid hormones and is involved in energy metabolism.

You can refine the fish soup with finely chopped fennel - simply sauté it together with onion and garlic until transparent. And what tastes good with the French fish soup? A rustic baguette is a great choice and can be dipped in the sauce.

1 serving contains
(Percentage of daily recommendation)
Calorie231 cal.(11 %)
Protein32 g(33 %)
Fat4 g(3 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D5.1 μg(26 %)
Vitamin E3.2 mg(27 %)
Vitamin K25 μg(42 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.6 mg(43 %)
Folate73 μg(24 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂7.7 μg(257 %)
Vitamin C28 mg(29 %)
Potassium1,017 mg(25 %)
Calcium82 mg(8 %)
Magnesium88 mg(29 %)
Iron4 mg(27 %)
Iodine153 μg(77 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1 g
Uric acid160 mg
Cholesterol167 mg
Complete sugar4 g

Ingredients

for
4
For the soup
300 grams fish fillets (such as monkfish, red mullet, halibut)
250 grams Shellfish (such as mussels, shrimp, squid)
3 garlic cloves
1 onion
1 can diced Tomatoes (400 grams)
5 grams Saffron
600 milliliters fish stock
150 milliliters white wine
salt
freshly ground peppers
For the garnish
1 Tbsp chopped parsley
How healthy are the main ingredients?
Tomatoparsleygarlic cloveonionsalt

Preparation steps

1.

Rinse fish and seafood, drain and cut into bite-size pieces. Peel garlic and onion and finely chop.

2.

In a pan, heat oil and sauté garlic and onions until translucent. Add tomatoes and saffron. Mix in fish stock and white wine and season with salt and pepper. Boil briefly, reduce heat and simmer for about 8-10 minutes until fish is cooked. Serve immediately in bowls garnished with parsley.