Fish soup
Allergens:
Ingredients for 5 portions
Calculate portions
Leek
1.2 ud
No. 3 frozen hake
0.25 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
0.004 g
Intense olive oil
0.025 l
Table salt
0.015 g
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
512.24
kcal
Carbohydrates
62.56
g
Proteins
24.63
g
Lipids
13.03
g
Fiber
16.08
g
Saturates
2.81
g
Monounsaturated fatty acids
5.53
g
Polyunsaturated fatty acids
2.62
g
Cholesterol
196.39
mg
Calcium
435.33
mg
Iron
8.36
mg
Zinc
3.22
mg
Vitamin A
734.6
ug
Vitamin C
109.41
g
Folic acid
426.17
ug
Salt (Sodium)
235.21
mg
Sugars
37.36
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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