Seafood Broth
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
507
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 101.4 μg | (169 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,474 mg | (37 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 190 mg | (63 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 160 μg | (80 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 552 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 potatoes (cubed)
- salt
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 onion (chopped)
- 1 clove garlic cloves (crushed)
- 1 bay leaf
- ½ cup dry white wine
- 1 ⅔ cups fish stock
- 12 ozs Salmon fillet (cut into chunks)
- 12 raw shrimp (peeled and de-veined)
- 6 ozs Broccoli
- 1.333 cups Greek yogurt
- peppers
Preparation
Kitchen utensils
1 Pot, 1 Baking sheet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Fine grater
Preparation steps
1.
Cook the potatoes in a pan of boiling salted water for about 10 minutes, until not quite tender. Drain and set aside.
2.
Heat the oil and butter in a large pan and cook the onions over a low heat until soft but not browned. Add the garlic and cook for 1-2 minutes until softened.
3.
Reduce the heat and add the bay leaf, wine, fish stock, salmon, prawns, broccoli and potatoes. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the salmon and prawns are cooked through. Remove the bay leaf.
4.
Remove from the heat and allow to cool slightly. Stir in the yoghurt and reheat gently, but do not allow to become too hot or the yoghurt will curdle. Season to taste with salt and pepper.
5.
Serve immediately garnished with chopped parsley and parsley sprigs.
