Seafood and Veg in Creamy Broth
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
Calorie | 761 kcal | (36 %) | ||
Protein | 76.03 g | (78 %) | ||
Fat | 43.27 g | (37 %) | ||
Carbohydrates | 14.74 g | (10 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 1.78 g | (6 %) |
more nutritional values
Vitamin A | 577.89 mg | (72,236 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 1.28 mg | (11 %) | ||
Vitamin B₁ | 0.44 mg | (44 %) | ||
Vitamin B₂ | 0.56 mg | (51 %) | ||
Niacin | 25.02 mg | (209 %) | ||
Vitamin B₆ | 0.98 mg | (70 %) | ||
Folate | 53.66 μg | (18 %) | ||
Pantothenic acid | 3.23 mg | (54 %) | ||
Biotin | 0.89 μg | (2 %) | ||
Vitamin B₁₂ | 10.62 μg | (354 %) | ||
Vitamin C | 11.68 mg | (12 %) | ||
Potassium | 1,368.43 mg | (34 %) | ||
Calcium | 189.11 mg | (19 %) | ||
Magnesium | 237.06 mg | (79 %) | ||
Iron | 2.83 mg | (19 %) | ||
Zinc | 1.35 mg | (17 %) | ||
Saturated fatty acids | 21.4 g | |||
Cholesterol | 268.96 mg |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 4 cups
- 1 cup
carrots (sliced)
- 2 cups
parsley (sliced)
- 4 cups
- 3 tablespoons
- 2 tablespoons
- 1 teaspoon
- 1
- ½ cup
- 2 tablespoons
- For the croutons
- 2 slices
- 3 tablespoons
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.