Directions:
- - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- - Season with salt and pepper according to taste.
- - Serve with parsley on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.72 Kcal (1489 kJ) | ||
| Calories from fat | 157.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.53g | 27% | |
|---|---|---|---|
| Cholesterol | 80.5mg | 27% | |
| Sodium | 617.84mg | 26% | |
| Potassium | 654.66mg | 14% | |
| Total Carbs | 11.59g | 4% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 22.67g | 45% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.1 Kcal (356 kJ) | ||
| Calories from fat | 37.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 27% | |
|---|---|---|---|
| Cholesterol | 19.26mg | 27% | |
| Sodium | 147.81mg | 26% | |
| Potassium | 156.62mg | 14% | |
| Total Carbs | 2.77g | 4% | |
| Sugars | 1.31g | 22% | |
| Dietary Fiber | 0.58g | 10% | |
| Protein | 5.42g | 45% | |
| Vitamin C | 3.4mg | 24% | |
| Calcium | 16.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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