Seafood Broth

Name: Seafood Broth
Total time: 35 min
Yield: 4
Ingredients: 4 potatoes (cubed); salt; 1 Tbsp olive oil; 1 Tbsp butter; 1 onion (chopped); 1 clove garlic cloves (crushed); 1 bay leaf; 0.5 cup dry white wine; 1.667 cups fish stock; 12 ozs Salmon fillet (cut into chunks); 12 raw shrimp (peeled and de-veined); 6 ozs Broccoli; 1.333 cups Greek yogurt; peppers; 1 Tbsp chopped parsley; parsley

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Health Score:

83 / 100

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Calories:

507

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	507 cal.	(24 %)
Protein	57 g	(58 %)
Fat	18 g	(16 %)
Carbohydrates	23 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	3.1 g	(10 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	1.9 μg	(10 %)
Vitamin E	7.7 mg	(64 %)
Vitamin K	101.4 μg	(169 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	20.2 mg	(168 %)
Vitamin B₆	1.5 mg	(107 %)
Folate	94 μg	(31 %)
Pantothenic acid	2.3 mg	(38 %)
Biotin	9.1 μg	(20 %)
Vitamin B₁₂	6 μg	(200 %)
Vitamin C	72 mg	(76 %)
Potassium	1,474 mg	(37 %)
Calcium	326 mg	(33 %)
Magnesium	190 mg	(63 %)
Iron	3.6 mg	(24 %)
Iodine	160 μg	(80 %)
Zinc	5.3 mg	(66 %)
Saturated fatty acids	8.3 g
Uric acid	552 mg
Cholesterol	320 mg
Complete sugar	6 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 potatoes (cubed); salt; 1 Tbsp olive oil; 1 Tbsp butter; 1 onion (chopped); 1 clove garlic cloves (crushed); 1 bay leaf; ½ cup dry white wine; 1 ⅔ cups fish stock; 12 ozs Salmon fillet (cut into chunks); 12 raw shrimp (peeled and de-veined); 6 ozs Broccoli; 1.333 cups Greek yogurt; peppers

To garnish: 1 Tbsp chopped parsley; parsley

How healthy are the main ingredients?

Broccoli olive oil garlic clove parsley potato salt

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Preparation

Kitchen utensils

1 Pot, 1 Baking sheet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Fine grater

Preparation steps

Cook the potatoes in a pan of boiling salted water for about 10 minutes, until not quite tender. Drain and set aside.

Heat the oil and butter in a large pan and cook the onions over a low heat until soft but not browned. Add the garlic and cook for 1-2 minutes until softened.

Reduce the heat and add the bay leaf, wine, fish stock, salmon, prawns, broccoli and potatoes. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the salmon and prawns are cooked through. Remove the bay leaf.

Remove from the heat and allow to cool slightly. Stir in the yoghurt and reheat gently, but do not allow to become too hot or the yoghurt will curdle. Season to taste with salt and pepper.

Serve immediately garnished with chopped parsley and parsley sprigs.

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