Lobster Fish Chowder
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 72.1 μg | (120 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,540 mg | (39 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 206 μg | (103 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 onion
- 1 carrot
- ½ stalk Leeks
- 2 lobsters about 500 grams each (approximately 1 pound)
- 400 grams starchy potatoes
- 1 onion
- 400 grams Celery root
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters milk
- 1 bay leaf
- 4 sprigs thyme
- 60 grams Baguette (or white bread)
- 2 Tomatoes
- 200 grams Cod
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp freshly chopped parsley
Preparation steps
Rinse the onion, carrot and leek, peel and boil in a large pot with about 3 liters of water (approximately 3 quarts). Simmer for about 10 minutes, then put the lobster headfirst into the broth and cook for about 10 minutes. Lift the lobster out of the pot, let cool, cut apart with the scissors and expose the meat of the tail. Cut into bite-size pieces. Pour the broth through a sieve and remove about 1 liter (approximately 1 quart).
Peel the potatoes, onion and celery, rinse and dice. Sauté together in hot butter until the onion is translucent. Mix in the flour and pour in the broth. Pour in the milk, add the bay leaf and the thyme and season with salt and pepper. Cook for about 20 minutes, stirring occasionally. Add more broth if necessary.
Cut the bread into thin slices and fry until golden brown in a hot frying pan. Remove and let cool.
Scald the tomatoes, peel, quarter, core and dice finely. Rinse the cod, pat dry and cut into bite-size cubes. Put the tomatoes and cod into the lobster soup to warm and season with salt, pepper and nutmeg. Add the lobster meat back in. Remove the bay leaf and thyme.
Pour the soup into deep plates and garnish with the parsley. Crumble the toast on top to serve.
