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4 Serves
103 Mins
41 g
8 g
18 g
Prepare the fish by cleaning and cutting it into thick steaks or fillets, then lightly salt them and set aside.
Ingredients, vitamins, and health benefits
Salt
Hungarian Paprika
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EthiopianVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
161 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
433 mg / 1,250 mgPotassium
758 mg / 4,700 mgSodium
1796 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat and sauté the chopped onions until translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Add the vegetable broth and bring the mixture to a gentle boil.
Gently place the prepared fish into the simmering broth and cook until the fish is tender and opaque.
Season the soup with black pepper and additional salt to taste, then serve hot.
Freshwater Fish (Carp, Catfish, Pike)
Olive Oil
Onion
Garlic
Vegetable Broth
Black Pepper
Vitamin A
158 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
161 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
433 mg / 1,250 mgPotassium
758 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
9
g22
g10
g
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ItalianZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
29 µg / 55 µgAlcohol
0 g