French Fish Soup (Bouillabaisse)

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Average: 4.5 (2 votes)
(2 votes)
French Fish Soup (Bouillabaisse)
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
197
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie197 cal.(9 %)
Protein35 g(36 %)
Fat3 g(3 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D5.7 μg(29 %)
Vitamin E4.5 mg(38 %)
Vitamin K24.8 μg(41 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin11 mg(92 %)
Vitamin B₆0.4 mg(29 %)
Folate74 μg(25 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂6.9 μg(230 %)
Vitamin C18 mg(19 %)
Potassium756 mg(19 %)
Calcium151 mg(15 %)
Magnesium109 mg(36 %)
Iron3.6 mg(24 %)
Iodine156 μg(78 %)
Zinc3.1 mg(39 %)
Saturated fatty acids0.8 g
Uric acid318 mg
Cholesterol199 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams mussels
0.13 l water
1 onion
½ stalk Leeks
250 grams Monkfish
250 grams shrimp (headless and shelled)
500 milliliters fish stock
1 Tbsp Dill (chopped)
½ Red chili pepper
Saffron
1 bay leaf
1 garlic clove
salt
Dill (for garnish)
How healthy are the main ingredients?
LeekDilloniongarlic clovesaltDill

Preparation steps

1.

Rinse mussels under running water, remove beard, throw away any opened shells. Peel and chop onion. Rinse leek, trim and cut into rings. In a pot, cover mussels with water and season with salt, onion and bay leaf, simmer with the lid on for about 10 minutes, while shaking pot occasionally.

2.

When the mussels are opened, remove mussels from pot and pour in fish stock. Rinse fish, pat dry and cut into bite-size pieces. Add fish and shrimp to the broth.

3.

Rinse chile pepper and cut into fine strips. Add herbs, saffron, chile peppers, mussels and leeks to the pot. Reduce heat to low and simmer for about 5 minutes. Season to taste. Serve in deep plates or bowls and garnished with dill.