Seafood Soup with Fennel and Saffron
Seafood soup with fennel and saffron - Colorful dish with delicate fish and crunchy shrimp.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 122 mg |
Ingredients
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 2 cloves
- 600 milliliters white wine
- 1 l fish stock
- 1 bay leaf
- 6 Juniper berries
- 1 tsp black peppercorns
- 1 Fennel bulb
- 2 shallots
- 1 starchy potato (100 grams)
- 1 tsp butter (5 grams)
- 400 milliliters Vegetable broth
- 200 grams Salmon
- 200 grams Pollock
- 1 generous pinch Saffron
- 200 milliliters Soy creamer
- 8 shrimp (About 160 grams, ready to cook)
- 1 Tbsp Vermouth
- salt
- peppers
- 4 stalks Tarragon
Preparation steps
Rinse soup vegetables, trim as needed, peel as needed and chop. Peel onion and coarsely chop. Add soup vegetables, onion and cloves to a large stock pot, cover with wine and fish stock. Add bay leaf, juniper berries and peppercorns and simmer over medium heat for about 20 minutes until liquids are reduced. Then strain through a sieve and reserve broth.
Rinse fennel, peel bulb and finely chop fennel leaves. Peel shallots. Finely dice fennel bulb and shallots. Peel potato and dice.
Heat butter in a pot, saute shallots and fennel over medium heat for about 3 minutes. Add broth and potato cubes and simmer for about 20 minutes.
Meanwhile, rinse fish under cold water, pat dry and cut into bite-size cubes.
Puree fennel mixture with an immersion blender and strain through a sieve. Add saffron, soy creamer and prepared wine broth and bring to a boil.
Add fish and shrimp, reduce heat and simmer for about 5 minutes over low heat and season with vermouth, salt and pepper.
Wash tarragon, shake dry, set aside some leaves and chop remainder. Stir chopped tarragon into the soup, sprinkle with remaining tarragon and fennel leaves. Serve immediately.
