Seafood Broth
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
603
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.2 g | (57 %) |
more nutritional values
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 31.2 μg | (156 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 183.1 μg | (305 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 31.2 μg | (1,040 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 3,683 mg | (92 %) | ||
| Calcium | 586 mg | (59 %) | ||
| Magnesium | 229 mg | (76 %) | ||
| Iron | 19 mg | (127 %) | ||
| Iodine | 599 μg | (300 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 868 mg | |||
| Cholesterol | 492 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 onion (peeled and finely chopped)
- 3 Celery (finely chopped)
- 4 garlic cloves (finely chopped)
- 3 beef-steak Tomatoes (or 6 vine tomatoes, chopped)
- 3 ⅓ cups potatoes (peeled and cut into small chunks)
- 2 bay leaves
- 4 cups vegetable stock
- 1 pinch Saffron
- 6 ½ cups Shellfish such as monkfish (cubed) and mussels (cleaned)
- 1 lemon (juiced)
- parsley (chopped)
- Dill (chopped)
- salt
- peppers
- extra-virgin olive oil
Preparation steps
1.
Heat the olive oil in a large casserole and gently sweat the onion, celery and garlic without colouring for about 10 minutes.
2.
Stir in the tomatoes and potatoes and cook for a further 3-5 minutes.
3.
Add the bay leaves, stock and saffron, stir and bring to the boil. Simmer for 15 minutes. Add the fish only and cook gently for a further 15 minutes.
4.
Add the shellfish and cook for five minutes or until the prawns have turned pink and mussels have opened.
5.
If there is too much liquid, remove the fish and shellfish and bring the liquor to the boil. Simmer for another 10 minutes or so to reduce, then add the fish back in.
6.
Squeeze in the lemon juice and stir in the herbs. Check the seasoning and serve with a drizzle of extra-virgin olive oil.
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