French Fish Soup (Bouillabaisse)
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
197
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 156 μg | (78 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
