Seafood Broth with Chopped Salsa
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 52 min.
Ready in
Calories:
797
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 797 cal. | (38 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 60.1 μg | (301 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 59.1 μg | (99 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 322 μg | (107 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 60.5 μg | (2,017 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 2,938 mg | (73 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 279 mg | (93 %) | ||
| Iron | 33.2 mg | (221 %) | ||
| Iodine | 1,144 μg | (572 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 953 mg | |||
| Cholesterol | 974 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salsa
- ½ Cucumber (finely diced)
- 1 small Red onion (finely diced)
- ½ red pepper (finely diced)
- 2 Tomatoes (finely diced)
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- For the mussels
- 12 ½ cups mussels
- 2 Tbsps olive oil
- 2 carrots (sliced)
- 2 sticks Celery (sliced)
- ½ Leek (sliced)
- 2 cloves garlic cloves (finely chopped)
- ⅜ cup Pernod (anise liqueur)
- 1.333 cups white wine
- 1 ⅔ cups fish stock (from a jar)
- 2 bay leaves
- 2 sprigs thyme
- 2 sprigs parsley
- 1 tsp peppercorns
- 1 tsp Mustard seed
- 1 Tbsp lemon juice
Preparation steps
1.
For the salsa, put all the diced ingredients into a bowl and season to taste with lemon juice, olive oil, salt and ground black pepper. Leave for the flavours to develop until it is time to serve.
2.
Discard any open mussels and wash and de-beard the closed ones under running water.
3.
Heat the olive oil in a large pan and fry the vegetables for 3 minutes. Deglaze with Pernod, bring to the boil and pour in the white wine and fish stock. Add the bay leaves, thyme, parsley, peppercorns and mustard seeds. Bring to the boil and season to taste with salt and lemon juice.
4.
Add the mussels to the broth and braise for 8-10 minutes, stirring frequently. The mussels are cooked when all of the shells are open.
5.
Drain through a sieve, capturing the liquid. Throw away any mussels that have not opened!
6.
Serve the mussels in soup bowls with a little of the cooking liquid, if desired. Serve with the salsa and chunks of fresh baguette or ciabatta.
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