Tuscan Fish Soup

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Tuscan Fish Soup
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
389
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie389 kcal(19 %)
Protein34 g(35 %)
Fat12.56 g(11 %)
Carbohydrates29.67 g(20 %)
Sugar added0 g(0 %)
Roughage5.76 g(19 %)
Vitamin A492.75 mg(61,594 %)
Vitamin D0.77 μg(4 %)
Vitamin E2.34 mg(20 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.24 mg(22 %)
Niacin10.96 mg(91 %)
Vitamin B₆0.56 mg(40 %)
Folate68.21 μg(23 %)
Pantothenic acid1.17 mg(20 %)
Biotin3.95 μg(9 %)
Vitamin B₁₂3.84 μg(128 %)
Vitamin C64.17 mg(68 %)
Potassium1,495.83 mg(37 %)
Calcium105.17 mg(11 %)
Magnesium87.56 mg(29 %)
Iron2.01 mg(13 %)
Iodine0.75 μg(0 %)
Zinc1.41 mg(18 %)
Saturated fatty acids1.89 g
Cholesterol107.05 mg

Ingredients

for
4
Ingredients
500 grams
mixed fish fillet (such as red mullet, monkfish, sea bass)
12
King prawns (ready to cook, deveined and peeled down to the tail)
1
yellow Carrot
1
300 grams
1 stalk
1
2
1
3 tablespoons
1 small can
Saffron threads (0.1 grams)
1 tablespoon
200 milliliters
400 milliliters
250 grams
canned Tomatoes
1 tablespoon
1 tablespoon
freshly chopped Basil

Preparation steps

1.

Rinse fish fillets and pat dry. Rinse king prawns and drain.

2.

Peel and rinse vegetables as necessary and cut into 1 cm (approximately 1/2 inch) cubes. Peel and chop garlic. Rinse and halve chile pepper, remove seeds and ribs and chop finely. 

3.

Heat oil in a saucepan and saute vegetables with garlic for a few minutes. Add chile pepper, saffron and tomato paste, saute briefly. Deglaze pan with white wine. Bring to a boil and simmer until reduced by half. Add stock and tomato puree and bring to a boil. 

4.

Reduce heat and simmer soup for 10-15 minutes. If necessary, add more stock. Season with salt, pepper and lemon juice.

5.

Season fish fillets with pepper and cut into bite-sized peices. Add together with prawns to the pan and turn off heat. Let stand for about 6-8 minutes.

6.

Season soup with salt and pepper and serve garnished with basil.