Seafood and Herb Bisque

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Seafood and Herb Bisque
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
934
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie934 kcal(44 %)
Protein93.07 g(95 %)
Fat39.8 g(34 %)
Carbohydrates37.66 g(25 %)
Sugar added0 g(0 %)
Roughage2.47 g(8 %)
Vitamin A631.81 mg(78,976 %)
Vitamin D0.84 μg(4 %)
Vitamin E1.68 mg(14 %)
Vitamin B₁1.18 mg(118 %)
Vitamin B₂1.75 mg(159 %)
Niacin29.85 mg(249 %)
Vitamin B₆0.54 mg(39 %)
Folate307.67 μg(103 %)
Pantothenic acid4.21 mg(70 %)
Biotin34.89 μg(78 %)
Vitamin B₁₂90.25 μg(3,008 %)
Vitamin C83.03 mg(87 %)
Potassium1,491.24 mg(37 %)
Calcium197.35 mg(20 %)
Magnesium165.56 mg(55 %)
Iron26.01 mg(173 %)
Iodine457.23 μg(229 %)
Zinc10.39 mg(130 %)
Saturated fatty acids15.93 g
Cholesterol269.39 mg
Author of this recipe:

Ingredients

for
4
Ingredients
10 cups
1 tablespoon
1
small Fennel bulb (stem removed, finely chopped)
1
yellow pepper (diced)
cup
cup
cup
2 tablespoons
cup
cream (at least 30% fat)
Chive (to garnish)
How healthy are the main ingredients?
Fennel bulb

Preparation steps

1.
Rise the mussels in cold water, remove the beards and drain. Discard any open ones.
2.
Heat the oil in a pot and fry the fennel and the pepper. Season with the saffron, add the mussels and quench with the wine, vegetable stock and fish stock. Stir in the tomato puree and season with salt. Simmer for around 6 min.
3.
Discard any closed mussels and set aside the open ones. Puree the soup and sieve it to make it very fine. Add the cream and season to taste. Return the mussels to the soup, heat through and then transfer to bowls. Serve garnished with chives.