Seafood Broth with Parsley
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
452
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 9.4 μg | (47 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 42.9 μg | (72 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,491 mg | (37 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 307 μg | (154 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs mussels
- 2 medium Tomatoes
- 4 Tbsps olive oil
- 1 onion (finely chopped)
- 1 stick Celery (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 red chili pepper (deseeded and chopped)
- 2 medium potatoes (peeled and chopped)
- ½ cup white wine
- 2 cups fish stock (or water)
- 16 ozs white fish fillets (cut into chunks)
- 9 ozs Prawn (shell on)
- 3 Tbsps chopped parsley
Preparation steps
1.
Wash the mussels, remove the beards and discard any that do not open when tapped on the side of the sink. Set the mussels aside.
2.
Drop the tomatoes in boiling water, leave for 30 seconds then drain. Peel off the skins, remove the seeds and chop the flesh.
3.
Heat the oil in a large pan and gently cook the onion and celery until soft. Add the garlic and chilli, cook for 1 minute then add the potato and tomatoes and cook for 2 more minutes.
4.
Pour in the wine and stock, bring to a boil then season with salt and pepper and simmer gently for 20 minutes or until the potatoes are tender.
5.
Add the white fish, simmer for 2 minutes then add the prawns and mussels. Cook until the mussels have opened, check the seasoning and stir in the parsley. Discard any mussels that remain closed.
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