superconvenience_fish_soup
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superconvenience_fish_soup

with lemon and parsley

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Allergenen :
Schaaldieren
•Vis

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd10 minuten
oventijd10 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

½ pak(ken)

Tomatenblokjes met knoflook en ui

1 stuk(s)

Laurierblad

½ stuk(s)

Rode puntpaprika

5 gram

Verse bladpeterselie

(Kan bevatten Selderij)

40 gram

Garnalen

(Bevat Schaaldieren)

½ stuk(s)

Kabeljauwfilet

(Bevat Vis)

1.5 tl

Gerookt paprikapoeder

¼ stuk(s)

Citroen

150 gram

Voorgestoomde witte rijst

Zelf toevoegen

½ el

Olijfolie

250 ml

Zoutarme visbouillon

½ tl

[Zoutarme] sojasaus

½ tl

Suiker

½ el

[Plantaardige] roomboter

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)1300 kJ
Energie (kcal)311 kcal
Vetten14.4 g
waarvan verzadigd5.9 g
Koolhydraten21 g
waarvan suikers16.7 g
Vezels11.8 g
Eiwitten20.2 g
Zout3.4 g

Benodigdheden

•Soeppan
•Koekenpan

Instructies

1
  • Cut the Romano pepper into strips.
  • Heat the olive oil in a soup pot over medium-high heat.
  • Fry the Romano pepper for 2 minutes, then add the smoked paprika and fry for 1 more minute.
2
  • Meanwhile, prepare the stock.
  • Drain and weigh the pre-cooked rice.
  • To the soup pot, add the stock, rice, diced tomatoes, bay leaf, soy sauce and sugar.
  • Bring to a boil and continue cooking until serving. 

Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 240g of vegetables!

3
  • Cut the fish into smaller pieces.
  • Melt the butter in a frying pan over medium-high heat and fry the fish with the shrimp for 2 - 3 minutes, or until done. Season to taste with salt and pepper.
  • Meanwhile, cut the lemon into six wedges and finely chop the parsley.
  • Deglaze the fish with the juice of one lemon wedge per person, then stir in half of the parsley.
4
  • Take the bay leaf out of the soup and discard.
  • Serve the soup in bowls, topped with the fish and the shrimp.
  • Garnish with the rest of the parsley and serve the rest of the lemon wedges alongside.