superconvenience_fish_soup
with lemon and parsley
Allergenen :
Schaaldieren
•Vis
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd15 minuten
oventijd15 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)
¼ stuk(s)
Citroen
75 gram
Jasmijnrijst
25 gram
Chorizoblokjes
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
Voedingswaarden
Energie (kJ)2781 kJ
Energie (kcal)665 kcal
Vetten23 g
waarvan verzadigd8.7 g
Koolhydraten80 g
waarvan suikers16.5 g
Vezels11.9 g
Eiwitten31.5 g
Zout4.2 g
Benodigdheden
•Pan
•Soeppan
•Koekenpan
Instructies
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 - 12 minutes, then drain and set aside.
- Cut the Romano pepper into strips.
- Heat the olive oil in a soup pot over medium-high heat.
- Fry the Romano pepper and diced chorizo for 3 minutes.
2
- Meanwhile, prepare the stock.
- To the soup pot, add the stock, 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 rice in bowls and pour over the soup.
- Top with the fish and the shrimp.
- Garnish with the rest of the parsley and serve the rest of the lemon wedges alongside.
