Seafood and Veg in Creamy Broth

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Seafood and Veg in Creamy Broth
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
761
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie761 kcal(36 %)
Protein76.03 g(78 %)
Fat43.27 g(37 %)
Carbohydrates14.74 g(10 %)
Sugar added0 g(0 %)
Roughage1.78 g(6 %)
Vitamin A577.89 mg(72,236 %)
Vitamin D0 μg(0 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.56 mg(51 %)
Niacin25.02 mg(209 %)
Vitamin B₆0.98 mg(70 %)
Folate53.66 μg(18 %)
Pantothenic acid3.23 mg(54 %)
Biotin0.89 μg(2 %)
Vitamin B₁₂10.62 μg(354 %)
Vitamin C11.68 mg(12 %)
Potassium1,368.43 mg(34 %)
Calcium189.11 mg(19 %)
Magnesium237.06 mg(79 %)
Iron2.83 mg(19 %)
Zinc1.35 mg(17 %)
Saturated fatty acids21.4 g
Cholesterol268.96 mg
Author of this recipe:

Ingredients

for
4
For the soup
4 cups
1 cup
carrots (sliced)
2 cups
parsley root (sliced)
4 cups
Fresh water Fish (e. g. carp, hake, eel)
3 tablespoons
2 tablespoons
1 teaspoon
1
½ cup
2 tablespoons
fresh parsley (chopped)
For the croutons
2 slices
white Bread (diced)
3 tablespoons
How healthy are the main ingredients?
carrotparsley

Preparation steps

1.
To make the soup, heat the fish stock. Place the carrots and the parsley root in the boiling stock and cook for around 10 minutes.
2.
Drizzle the fish with the lemon juice and leave to marinate.
3.
Melt the butter in a pot, add the flour and stir until a light yellow roux is created. Add the paprika powder and gradually add the fish broth, whisking continuously.
4.
Add the bay leaf and bring the soup to the boil. Season the fish with salt and ground black pepper, add to the soup and cook for 5-10 minutes. Stir in the creme fraiche, re-season and stir in the parsley.
5.
To make the croutons, roast the bread cubes in the butter and add a little salt. Serve the soup with the croutons.
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