Fish soup

45 min
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Fumet 1.75 l
Carrots 0.125 kg
Leek 1.2 ud
No. 3 frozen hake 0.25 kg
Brandy 0.025 l
Onion 0.125 kg
Chorizo pepper 0.75 ud
Rice 0.1 kg
Eggs 3.6 ud
Bulk mussels, frozen 0.075 kg
Creamed corn 0.025 kg
White wine 0.05 l
Parsley 5.0 g
Intense olive oil 0.025 l
Table salt 3.75 g
See Recipe
Onion 0.117 kg
Green leek 1.167 ud
Parsley 1.167 g
Fish heads and bones 0.467 kg
Water 1.75 l
Elaboration
  • Prepare a fumet as wholesome as possible with fish bones and heads, of monkfish if possible.
  • Prepare a Biscayne to use as seasoning.
  • Open the mussels with steam, remove from the shells and cut into big pieces.
  • Boil the rice.
  • Fry the carrot cut into brunoise and once done add the leek cut into brunoise.
  • Add the hake to the vegetables and sauté lightly, turn up the heat and cover in fumet.
  • Boil the eggs, peel and cut into 1 cm cubes.
  • Add the rest of the ingredients and bring to the boil.
  • Salt to taste.
Nutritional information (1 portion)
Energy
291.78
kcal
Carbohydrates
30.97
g
Proteins
16.26
g
Lipids
11.37
g
Sugars 7.15 g
Salt (Sodium) 407.29 mg
Folic acid 104.85 ug
Vitamin C 27.75 g
Vitamin A 428.0 ug
Zinc 2.13 mg
Iron 4.19 mg
Calcium 185.14 mg
Cholesterol 196.39 mg
Polyunsaturated fatty acids 1.78 g
Monounsaturated fatty acids 5.53 g
Saturates 2.39 g
Fiber 3.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.