French Fish Soup with Shrimp, Mussels and Saffron
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 10.8 μg | (360 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 253 μg | (127 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 330 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 350 grams mussels
- 2 shallots
- 1 Tbsp butter
- 150 milliliters dry white wine
- 600 milliliters fish stock
- 250 grams white fish fillets (such as monkfish, cod)
- 300 grams shrimp (peeled and deveined)
- 2 Beefsteak tomato
- 1 Tbsp olive oil
- 1 Tbsp freshly chopped Dill
- 1 Tbsp freshly chopped Chervil
- 1 sm can Saffron
- 1 bay leaf
- 100 milliliters Whipped cream (at least 30% fat content)
- 2 Tbsps Crème fraiche
- salt
- cayenne pepper
Preparation steps
Clean the mussels under cold running water and remove the beards. Discard any open mussels. Peel and finely chop the shallots. Heat the butter in a saucepan and saute the shallots until translucent. Add the mussels to the pan and pour in the wine and 100 ml (approximately 1/2 cup) of the fish stock. Cover and cook over medium heat until the mussels open, 5-7 minutes. Remove the mussels from the pan and discard the shells.
Rinse the fish, pat dry and cut into bite-size pieces. Rinse the shrimp and drain. Blanch the tomatoes in a pot of boiling water for 10 seconds. Peel, core and quarter the tomatoes and cut into small cubes.
Add the fish, shrimp, diced tomatoes, dill, chervil, saffron and bay leaf to the saucepan along with the remaining fish stock and simmer over medium heat until the fish and shrimp are cooked through, about 10 minutes. Stir in the cream and creme fraiche, season with salt and cayenne and return the mussels to the pan. Gently reheat the soup and ladle into heated bowls.
