A source of protein and omega-3 fatty acids, this seafood soup supports heart and brain health. The vibrant taste of tomatoes and fresh basil adds richness and aroma to the dish, making it perfect for a light dinner.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Water | |||
| Cod | |||
| Mussels | |||
| Shrimp | |||
| Sea scallops | |||
| Preparation of the basilica | |||
| Basil | |||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Preparation of frying | |||
| Onion | |||
| Bulgarian pepper | |||
| Carrot | |||
| Ghee butter | |||
| Preparation of sauce | |||
| Tomato | |||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Garlic | |||
| Product release: | 2 825 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 5 | ||
| 5 | ||
| 10 | ||
| 12 | ||
| 4 | ||
| 3 | ||
| 15 | ||
49 - 1 4 | ||
|---|---|---|
| Proteins | 7.7 |
| Digestible proteins | 7 |
| Fats | 1.1 |
| Net carbohydrates | 1.7 |
| Calories | 46 kcal |
| Indexes | |
| Glycemic index | 4 |
| Glycemic load | 0.3 |
| Insulin index, II | 14.4 |
| Disease inflammatory index, DII | -0.25 |
| Antioxidant, ORAC | 381 |
| Weight loss | Detention | Set |
|---|---|---|
| 5% | 3% | 3% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine41%
- Tryptophan40%
- Phenylalanine10%
- Methionine40%
- Threonine16%
- Lysine28%
- Valin24%
- Isoleucine6,6%
- Leucine29%
- ClassNumber of grams
- Omega-30.24
- Omega-60.01
- Omega-90.38
- Cholesterol0.14
- Saturated fats0.33
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 717171284?142 |
| DHA (Omega-3) | 28284757?7 |
| EPA (Omega-3) | 16162741?3 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 30414186?21 |
| Methionine | 304040843020 |
| Tryptophan | 28404099164 |
| Leucine | 21292963207 |
| Alanine | 204141102?? |
| Lysine | 20282859147 |
| Valin | 17242451?8 |
| Threonine | 11161633?? |
| Serin | 99615?3 |
| Tyrosine | 710724124 |
| Phenylalanine | 7101021134 |
| Isoleucine | 5771432 |
Preparation of Passata Sauce
Score the tomatoes (400 g) and pour boiling water over them. Remove the skin. Blend with salt, pepper, and garlic (1 clove, optional) until smooth.
Preparing the Basil
Tear fresh basil (5–6 leaves) by hand. Crush in a mortar with salt and black pepper to taste.
Preparing the Sauté
Sauté finely chopped onion (1 piece), carrot (1/2 piece), and bell pepper (1/2 piece) in clarified butter (1 tbsp) until soft.
Preparing the Soup
Cook the broth from sea fish (500 g). Boil for 10–12 minutes, then remove the fish pieces and set aside.
Add mussels in shells (300 g), langoustines (4–6 pieces), shrimp (200 g), and sea scallops (150 g) to the broth. Boil for 3–4 minutes.
Before cooking, thoroughly clean and rinse the mussels.
Add the passata sauce (200 ml), vegetable sauté, and the previously prepared basil. Return the fish pieces and boil for another 2–3 minutes.
Remove from heat, cover, and let it steep for 15 minutes before serving.
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