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    Home»Foods»Fish Soup nutrition and benefits
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    Fish Soup nutrition and benefits

    By s mAugust 21, 2018Updated:August 21, 2018No Comments2 Mins Read
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    Fish Soup Quick Facts
    Name: Fish Soup
    Calories 72 Kcal./cup
    Major nutrients Vitamin B3 (16.50%)
    Phosphorus (16.00%)
    Protein (14.80%)
    Total Fat (6.29%)
    Iron (6.25%)
    Fish soup is prepared by mixing seafood or fish with stock, vegetables, another liquid, water and juice. Basically, hot soups are obtained by boiling solid ingredients in liquids in a pot till the flavors are extracted forming a broth. Soups are classified into 2 main categories such as thick soups and clear soups. Bouillon and consommé are the established French classifications of clear soups. The classification of thick soups depends upon the type of thickening agent used: cream soups are thickened with béchamel sauce, bisques are prepared from pureed shellfish and vegetables thickened with cream and veloutes are thickened with butter, eggs and cream. The common ingredients used to thicken broths and soups are lentils, rice, grains, flour and other soups include potatoes and carrots. Since early times, fish soups have been prepared. Some serve with large chunks of vegetables or fish left in liquid.

    Fish Soup Image Gallery
    Fish-soup-(Spicy) Fish-soup-(Spicy)
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    Fish-soup-5 Fish-soup-5

    How to make Fish Soup?

    BACALAO VIZCAINA (CODFISH SOUP)

    Ingredients:

    • 1 lb salted cod fish (submerged in 2 qts of water for 8 hours but change water 4 times and cut into small pieces)
    • 2 sliced onions
    • 4 hard-boiled eggs (sliced)
    • 4 potatoes, sliced thick
    • 2 large cloves garlic, minced
    • ¼ C. pitted green olives
    • 2 tsps capers
    • ½ C. golden raisins
    • 1 (4 oz.) jar roasted red bell peppers, drained
    • 1 bay leaf
    • ½ C. extra virgin olive oil
    • 1 (8 oz.) can tomato sauce
    • ¼ C. white wine
    • 1 C. water

    Directions:

    1. In a big pot, add in half of the raisins, roasted red peppers, potatoes, fish, olives, garlic, onions, capers and boiled eggs.
    2. Then add in half of the olive oil and tomato sauce respectively.
    3. Add bay leaf and repeat the process.
    4. Then add in the wine and water.
    5. Boil without stirring the mix.
    6. Put a lid on the pot and set heat to low.
    7. Let it cook for about 35 minutes. And enjoy.

    References:

    https://en.wikipedia.org/wiki/Fish_soup

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    Facts of Fish soup

    Name Fish Soup
    Major Nutritions Vitamin B3 (Niacin) 2.64 mg (16.50%)
    Phosphorus, P 112 mg (16.00%)
    Protein 7.4 g (14.80%)
    Total Fat (lipid) 2.2 g (6.29%)
    Iron, Fe 0.5 mg (6.25%)
    Vitamin B1 (Thiamin) 0.07 mg (5.83%)
    Carbohydrate 5.6 g (4.31%)
    Calcium, Ca 35 mg (3.50%)
    Potassium, K 128 mg (2.72%)
    Sodium, Na 30 mg (2.00%)
    Calories in 1 Value (100 g) 72 Kcal.
    Nutritional value of Soup, fish, homemade (Alaska Native)
    Serving Size:1 Value, 100 g

    Calories 72 Kcal. Calories from Fat 19.8 Kcal.

     

    Proximity Amount % DV
    Water 84 g N/D
    Energy 72 Kcal N/D
    Energy 300 kJ N/D
    Protein 7.4 g 14.80%
    Total Fat (lipid) 2.2 g 6.29%
    Ash 0.8 g N/D
    Carbohydrate 5.6 g 4.31%

     
    Minerals Amount % DV
    Calcium, Ca 35 mg 3.50%
    Iron, Fe 0.5 mg 6.25%
    Magnesium, Mg 1 mg 0.24%
    Phosphorus, P 112 mg 16.00%
    Potassium, K 128 mg 2.72%
    Sodium, Na 30 mg 2.00%
    Zinc, Zn 0.01 mg 0.09%

     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.07 mg 5.83%
    Vitamin B2 (Riboflavin) 0.02 mg 1.54%
    Vitamin B3 (Niacin) 2.64 mg 16.50%
    Vitamin B5 (Pantothenic acid) 0.01 mg 0.20%
    Vitamin B6 (Pyridoxine) 0.01 mg 0.77%
    Vitamin B9 (Folate) 1 µg 0.25%
    Folic Acid 1 µg N/D
    Vitamin C (Ascorbic acid) 0.3 mg 0.33%
    Fat soluble Vitamins
    Vitamin A, IU 40 IU N/D

     
    Lipids Amount % DV
    Vitamin A, IU 40 IU N/D

     
    Amino acids Amount % DV
    Fatty acids, total saturated 0.5 N/D
    Cholesterol 12 N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
     

    Source: https://ndb.nal.usda.gov/

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