Leek and Chunky Fish Broth
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
535
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 59 μg | (98 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,791 mg | (45 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 227 μg | (114 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 329 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 2 slices stale white bread (cut into cubes)
- 2 Tomatoes
- 4 cups fish stock
- ½ cup white wine (or vermouth)
- 1 Leek (sliced)
- 2 carrots (cut into fine strands)
- 2 Tbsps thyme
- 3 cups fish fillets (cut into chunks)
- 1 ⅔ cups Prawn (shelled)
Preparation steps
1.
Heat the butter in a frying pan and gently fry the bread cubes until golden brown. Drain on kitchen paper and set aside.
2.
Drop the tomatoes in boiling water, leave for 30 seconds then drain. Peel off the skin, remove the seeds and chop the flesh.
3.
Place the fish stock and wine or vermouth in a large pan, bring to a boil then add the leek, carrot, thyme and tomato and simmer for 5 minutes.
4.
Add the fish and prawns, season with salt and pepper and simmer until the the fish is just cooked through.
5.
Serve the soup with the croutons scattered over.
