
Mussels, squid, and fish in a spicy broth.
Each Italian region with a coastline has its own fish soup. This version is more of a stew than a soup and has the advantage of being simple to prepare and eat since it calls for fish fillets rather than whole fish.
9.6 oz | cuttlefish, or calamari, cleaned and rinsed | ||
11 oz | mussels, rinsed | 20 units | |
2 tbsp | Parsley and Garlic Base | 1 fl.oz | |
1/2 | onions, finely chopped | 3.5 oz | |
1 clove | garlic, pressed | ||
1 tbsp | olive oil | 0.5 fl.oz | |
1/3 | dried chili peppers, minced | 0.1 oz | |
1/3 cup | white wine | 2.9 fl.oz | |
1/2 cup | canned tomatoes (diced) | 4.6 oz | |
1 | turbot fillets, or tilapia | 7.8 oz | |
3 tbsp | water, or more, if necessary | 1.5 fl.oz | |
1 pinch | salt [optional] | ||
ground pepper to taste [optional] | |||
2 slices | gluten-free bread | 3.2 oz | |
1 clove | garlic, to rub the bread |
per 1 serving (370 g)
Amount % Daily Value |
Calories 540 |
Fat 19 g 30 % |
Saturated
2.4 g
12 % |
Cholesterol 290 mg |
Sodium 1210 mg 51 % |
Carbohydrate 27 g 9 % |
Fibre 4 g 15 % |
Sugars 3 g |
Net Carbs 23 g |
Protein 63 g |
Vitamin A 41 % |
Vitamin C 52 % |
Calcium 23 % |
Iron 110 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Meat and Alternatives | 7 ½ |
Fats | 2 |