Sweet and Spicy Fish Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,210 cal. | (58 %) | ||
| Protein | 96.09 g | (98 %) | ||
| Fat | 52.62 g | (45 %) | ||
| Carbohydrates | 83.97 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.57 g | (15 %) |
| Vitamin A | 691.63 mg | (86,454 %) | ||
| Vitamin D | 115.21 μg | (576 %) | ||
| Vitamin E | 4.43 mg | (37 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 24.37 mg | (203 %) | ||
| Vitamin B₆ | 1.13 mg | (81 %) | ||
| Folate | 115.63 μg | (39 %) | ||
| Pantothenic acid | 4.15 mg | (69 %) | ||
| Biotin | 6.61 μg | (15 %) | ||
| Vitamin B₁₂ | 7.45 μg | (248 %) | ||
| Vitamin C | 27.59 mg | (29 %) | ||
| Potassium | 1,982.07 mg | (50 %) | ||
| Calcium | 325.13 mg | (33 %) | ||
| Magnesium | 165.18 mg | (55 %) | ||
| Iron | 11.23 mg | (75 %) | ||
| Iodine | 21.65 μg | (11 %) | ||
| Zinc | 7.55 mg | (94 %) | ||
| Saturated fatty acids | 19.85 g | |||
| Cholesterol | 484.92 mg |
Ingredients
- Ingredients
- 500 grams Carp
- 1 carrot
- 150 grams Celery root
- 150 grams Leeks
- 1 onion
- 1 bay leaf
- 3 cloves
- 6 Tbsps raisins
- 2 Tbsps Noilly Prat
- 4 slices Baguette
- 2 Tbsps butter
- 1 lemon
- 12 pcs Carp about 40 grams each (approximately 1.5 ounces)
- 200 milliliters Whipped cream
- 2 egg yolks
- salt
- peppers (freshly ground)
- ground paprika (sweet)
- 2 Tbsps Plum jam
Preparation steps
Put the cleaned carp bones into a pot with 1 liter of cold water (approximately 1 quart). Slowly bring to a boil. Skim off any foam that forms.
Peel the carrot, rinse the celery and leeks and cut all into small pieces. Add the onion, cloves and bay leaf with the vegetables in the pot and cook about 30 minutes on low heat. Do not boil.
Meanwhile, soak the raisins in the vermouth. Cut the baguette into small cubes and fry until crispy in hot butter. Rinse the lemon in hot water, dry, cut four slices off and squeeze the juice of the rest.
Push the broth though a fine sieve into another pot. Rinse the carp fillets and add to the broth. Cook over low heat for about 5 minutes until done. Remove the fish, remove the pan from the heat and whisk in the cream, egg yolks, salt, pepper, paprika, plum jam and lemon juice. Leave the fish in the soup again to stay hot. Transfer to plates, sprinkle with the croutons and the raisins and serve garnished with a slice of lemon.
