Italian Broth with Fish
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
636
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 212 μg | (106 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 cups vegetable stock
- ¼ cup olive oil
- 1 large onion (diced)
- 2 medium carrots (peeled and diced)
- 3 sticks Celery (peeled and diced)
- 2 cloves garlic cloves (minced)
- 1 large potato (peeled and diced)
- ⅔ cup frozen peas
- 2 cups canned Tomatoes
- 2 cups Conchiglie
- 1 ½ cups skinless Cod (chopped)
- salt
- peppers
- Basil (to garnish)
Preparation steps
1.
Heat the olive oil in a large saucepan over a moderate heat. Saute the onion, garlic, carrot, celery and potato for 6-7 minutes, stirring occasionally, until softened.
2.
Add the tomato puree, vegetable stock and canned chopped tomatoes, stirring well to combine. Bring to the boil, then reduce to a simmer for 10-15 minutes.
3.
Add the conchiglie and cod, simmering for 10-12 minutes until the pasta and cod are soft and tender.
4.
Add the peas at the last minute to heat through for 2 minutes. Adjust the seasoning and spoon into serving bowls.
5.
Garnish with a sprig of basil leaves before serving.
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