Seafood and Veg in Creamy Broth

Name: Seafood and Veg in Creamy Broth
Total time: 55 min
Yield: 4
Ingredients: 4 cups fish stock; 1 cup carrots (sliced); 2 cups parsley root (sliced); 4 cups Fresh water Fish (e. g. carp, hake, eel); lemon juice; 3 tablespoons butter; 2 tablespoons All purpose flour; 1 teaspoon paprika; 1 bay leaf; 0.5 cup Crème fraiche; 2 tablespoons fresh parsley (chopped); 2 slices white Bread (diced); 3 tablespoons butter

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Calories:

761

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

For the soup: 4 cups
fish stock; 1 cup
carrots (sliced); 2 cups
parsley root (sliced); 4 cups
Fresh water Fish (e. g. carp, hake, eel); lemon juice; 3 tablespoons
butter; 2 tablespoons
All purpose flour; 1 teaspoon
paprika; 1
bay leaf; ½ cup
Crème fraiche; 2 tablespoons
fresh parsley (chopped)

For the croutons: 2 slices
white Bread (diced); 3 tablespoons
butter

How healthy are the main ingredients?

carrot parsley

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Preparation steps

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.

Drizzle the fish with the lemon juice and leave to marinate.

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.

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.

To make the croutons, roast the bread cubes in the butter and add a little salt. Serve the soup with the croutons.