Smokey Fish Bisque

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Smokey Fish Bisque
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
599
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie599 kcal(29 %)
Protein24.92 g(25 %)
Fat39.76 g(34 %)
Carbohydrates33.61 g(22 %)
Sugar added0 g(0 %)
Roughage3.56 g(12 %)
Vitamin A822.11 mg(102,764 %)
Vitamin D0.36 μg(2 %)
Vitamin E3.53 mg(29 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.28 mg(25 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.43 mg(31 %)
Folate48.14 μg(16 %)
Pantothenic acid1.1 mg(18 %)
Biotin2.47 μg(5 %)
Vitamin B₁₂2.88 μg(96 %)
Vitamin C26.51 mg(28 %)
Potassium1,206.4 mg(30 %)
Calcium121.6 mg(12 %)
Magnesium72.73 mg(24 %)
Iron2.06 mg(14 %)
Iodine4.12 μg(2 %)
Zinc2.2 mg(28 %)
Saturated fatty acids11.81 g
Cholesterol135.83 mg

Ingredients

for
4
Ingredients
14 ounces floury potatoes (diced)
1 onion (finely chopped)
1 clove garlic (finely chopped)
7 ounces Celeriac (chopped)
5 tablespoons vegetable oil
cup dry white wine
2 ½ cups fish stock
salt
peppers
2 white Bread (diced)
9 ounces
cup cream (48% fat)
2 tablespoons Crème fraiche
lemon juice (to taste)
salt
freshly ground peppers
To garnish
Dill
How healthy are the main ingredients?
potatoCeleriacgarliconionsaltDill

Preparation steps

1.
Heat 2 tablespoons of the oil in a pan and cook the potatoes, onion, garlic and celeriac until softened, but not browned. Add the wine and bring to a boil. Cook for a few minutes until the wine has reduced.
2.
Stir in the stock, reduce the heat and simmer gently for about 20 minutes until the vegetables are tender. Allow to cool slightly.
3.
Transfer in batches to a blender or food processor. Blend until smooth, then season to taste with salt and pepper. Return to the pan.
4.
Heat the remaining oil in a frying pan and cook the diced bread until golden and crisp. Drain on absorbent kitchen paper.
5.
Add the cream to the soup and heat through, but do not boil. Stir in the crème fraîche, lemon juice, salt and pepper to taste.
6.
Pour into warm soup plates and divide the eel evenly between the plates. Sprinkle with the croutons and garnish with dill.
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