Mixed Shellfish Broth
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 17.9 μg | (90 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 19.3 μg | (643 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 373 μg | (187 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (chopped)
- 1 tsp paprika
- 1 potato (peeled and chopped)
- 2 Tbsps tomato puree
- ½ cup white wine
- ½ cup fish stock
- 7 ozs white fish fillets (cut into chunks)
- 32 ozs mussels (cleaned)
Preparation
Kitchen utensils
1 Small pot, 1 Skillet, 1 Bowl, 4 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Citrus juicer, 1 Aluminum foil, 1 Baking sheet
Preparation steps
1.
Heat the oil in a large pan and cook the shallots until soft but not brown.
2.
Add the garlic and paprika, cook for 2 minutes then add the potato and tomato puree and stir well.
3.
Pour in the wine, let bubble then add the stock and bring to a boil. Simmer gently for 15 minutes then add the fish and cook for 3 minutes.
4.
Add the mussels, cover with a lid and cook for 3 minutes or until the mussels have opened.
