60 min
Type of dish: Soups and creams, Vegetables
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.225 kg
Light olive oil 0.013 l
Txuri flour (R) 0.034 kg
Fumet 0.75 l
Table salt 2.5 g
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l
Elaboration
  • Julienne the onion and chop the green pepper into rings.
  • Prepare a fish stock.
  • Cook the onion until soft and add the pepper. Once poached, thicken it with the flour and pour the fumet to moisten. Once cooked, mash it.
  • Salt to taste.
Nutritional information (1 portion)
Fiber 7.32 g
Saturates 0.55 g
Monounsaturated fatty acids 1.99 g
Polyunsaturated fatty acids 0.68 g
Cholesterol 0.01 mg
Calcium 189.26 mg
Iron 3.13 mg
Zinc 0.66 mg
Vitamin A 166.3 ug
Vitamin C 109.4 g
Folic acid 169.24 ug
Salt (Sodium) 247.15 mg
Sugars 15.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.