Seafood Soup with Mussels and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.6 μg | (53 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 16 μg | (533 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,927 mg | (48 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 372 μg | (186 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 426 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams mussels
- 150 milliliters dry white wine
- 500 grams mixed fish fillets skinless (such as mullet, salmon, sea bass)
- 8 King prawn (ready to cook, deveined and peeled down to the tail segment)
- 1 Fennel
- 1 stalk Celery
- 1 onion
- 2 garlic cloves
- 4 Tomatoes
- 1 Tbsp olive oil
- 1 generous pinch ground saffron
- 800 milliliters fish stock
- salt
- peppers
- 1 Tbsp lemon juice
- 1 Tbsp freshly chopped Basil
Preparation steps
Rinse the mussels well and remove their beards. In a wide saucepan, bring the wine to a boil, add the mussels, cover and cook for about 6 minutes until the mussels have opened. Drain, reserving the cooking liquid. Remove the meat from the shells.
Rinse the fish, pat dry and cut into bite-size pieces. Rinse the shrimp and drain. Rinse the fennel and celery. Remove the stalks and fro
Heat the oil in a saucepan and sauté the prepared vegetables until soft but not browned. Stir in the saffron and cook 1 minute. Add the wine, stock and the reserved mussel cooking liquid and simmer 10 minutes. Season with salt, pepper and lemon juice.
Place the fish fillets with the shrimp into the pot and simmer until the fish is cooked through, 6-8 minutes. Add the mussels with basil to the soup, season to taste and serve.
