Provencal Fish Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
322
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 44.16 g | (45 %) | ||
| Fat | 4.1 g | (4 %) | ||
| Carbohydrates | 27.52 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.55 g | (22 %) |
more nutritional values
| Vitamin A | 201.15 mg | (25,144 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.27 mg | (27 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 14.55 mg | (121 %) | ||
| Vitamin B₆ | 0.72 mg | (51 %) | ||
| Folate | 93.69 μg | (31 %) | ||
| Pantothenic acid | 1.98 mg | (33 %) | ||
| Biotin | 10.56 μg | (23 %) | ||
| Vitamin B₁₂ | 5.42 μg | (181 %) | ||
| Vitamin C | 35.89 mg | (38 %) | ||
| Potassium | 1,565.75 mg | (39 %) | ||
| Calcium | 160.46 mg | (16 %) | ||
| Magnesium | 106.29 mg | (35 %) | ||
| Iron | 2.23 mg | (15 %) | ||
| Iodine | 3.75 μg | (2 %) | ||
| Zinc | 2.06 mg | (26 %) | ||
| Saturated fatty acids | 1.04 g | |||
| Cholesterol | 179.21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Tomatoes
- 3 onions
- 1 small Fennel bulb
- 500 grams mixed fish fillets (such as salmon cod, monkfish, wolffish)
- 2 onions
- olive oil
- 1 l fish stock
- 1 tsp thyme
- ½ tsp chopped rosemary
- 1 bay leaf
- 1 sm can Saffron
- salt
- freshly ground peppers
- 200 grams King prawn (unpeeled)
Preparation steps
1.
Scald tomatoes in hot water, peel, remove seeds and cut into small pieces. Peel onions and cut into fine dice. Rinse fennel, trim and cut into very small pieces. Rinse fish fillets, pat dry and cut into bite-size pieces. Heat oil in a pan and saute onions until translucent. Add fennel and fry for 2 minutes then add tomatoes and 250 ml (approximately 8 ounces) fish stock. Add thyme, rosemary, bay leaf and saffron and season with salt and pepper. Boil shortly. Add remaining fish stock, salted fish and shrimp and season with pepper. Cover, slide into the cold oven and cook for about 50 minutes at 220°C (approximately 450°F).
2.
Serve if desired with toasted bread.
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