Triple Fish Soup from River Fish
cobalt (Co)
chromium (Cr)
Vitamin B12
High protein
selenium (Se)
phosphorus (P)
Description
A rich, clear fish soup with herbs.
- Clean fish, gut, cut off heads and tails (leave fillet for broth).
- Cover heads, tails and fins with cold water (2 L), bring to a boil, skim off foam.
- Add whole onion, bay leaf, pehealthyercorns. Cook for 40 minutes over low heat.
- Strain broth, return to pot. Add diced potato and carrot.
- After 10 minutes, add pieces of boneless fish fillet, cook for another 10 minutes.
- At the end, add salt, add chohealthyed dill, let steep for 10 minutes.
216
75 kcal / 100 g
kcal
39.1 g
13.7 g / 100 g
Protein
10.4 g
3.6 g / 100 g
Carbohydrates
2.3 g
0.8 g / 100 g
Fats
3.7 g
1.3 g / 100 g
Ash
2.1 g
0.7 g / 100 g
Fiber
80.5%
Water
1.8 g
0.6 g / 100 g
Sugars
5.0 g
1.7 g / 100 g
Starch
0.58 g
0.2 g / 100 g
Omega-3
0.18 g
0.06 g / 100 g
Omega-6
0.5 g
0.2 g / 100 g
SFA
