Seafood Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 115.1 μg | (192 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,469 mg | (37 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 157 μg | (79 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Tbsp olive oil
- 1 carrot
- 1 stalk Celery
- 1 small Leek
- 1 small onion
- 150 milliliters white wine
- 600 milliliters fish stock (in a jar)
- 2 hardboiled Quail egg (peeled and halved)
- 50 grams Cod
- 50 grams shrimp
- 2 King prawn (or other seafood as desired)
- 1 Tbsp parsley
- salt
- peppers
Preparation steps
1.
Peel carrot and cut into slices. Rinse, trim and cut celery into slices.
2.
Rinse, trim and cut the white and light green parts of the leeks into rings.
3.
Peel onion and dice.
4.
Sweat onion in hot olive oil in a wide pot until translucent. Add the rest of vegetables and saute for about 2 minutes while stirring. Then pour in the wine and let reduce by half. Pour in the fish stock, bring to a boil, then reduce heat slightly. Add the quail eggs and seafood and simmer for 7 minutes. Season with salt and pepper and stir in the parsley.
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