Seafood Soup with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 299.1 μg | (499 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,986 mg | (50 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 230 μg | (115 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- salt
- 1 tsp Turmeric (ground)
- 400 grams small, waxy potatoes
- 250 grams mussels
- 100 milliliters dry white wine
- 2 stalks Celery
- 200 grams green Asparagus
- 120 grams Kale
- 1 onion
- 2 centimeters fresh ginger
- 1 garlic clove
- 2 Tbsps olive oil
- 1 l fish stock
- 1 generous pinch Saffron
- Chili thread
- 2 Tomatoes
- 500 grams fish fillets (such as mullet, redfish, monkfish)
- 150 grams shrimp (ready to cook)
- 2 splashes Anisette (such as Pernod)
- peppers (ground)
- Fresh herbs (for garnish, such as basil leaves, dill)
Preparation steps
Peel the potatoes, rinse, boil with the turmeric in a pot of salted water then simmer about 20 minutes.
Discard open mussels. Rinse and brush the rest of mussels and put in a pan of boiling wine. Cover and cook for about 5 minutes. Discard any that remain closed.
Rinse, trim and slice the celery. Peel the bottom third of the asparagus, trim, halve the spears lengthwise and cut into diagonal pieces. Rinse the kale, strip from the stems and cut the leaves into strips. Peel the onion, ginger and garlic, chop everything finely and sauté until translucent in a large pot in the oil along with the celery and asparagus. Pour in stock, add the saffron and the kale and leave for about 10 minutes over low heat. Season with salt and chile. Scald the tomatoes, peel, quarter, core and cut into strips. Rinse the fish, pat dry and cut into bite-size pieces. Rinse the shrimp and add with the fish to the soup. Cook until done, about 5 minutes. Add the mussels, the drained potatoes and tomatoes, season with anise liqueur, salt and pepper and serve garnished with herbs.
