Nutritional value table
Claresse per 100 grams

Energy: 118Kcal / 498 kJ
Fat: 4,7 grams
Protein: 18,3 grams
Carbohydrates: 0,8 grams
Omega-3 fatty acids: 0,75 grams

Dutch vegetable soup with Claresse®

Serves 4 | Preparation time: 20 minutes

  • 300 g Claresse® fillets
  • 3 fish stock cubes
  • 60 g spaghettini or small macaroni
  • 4 carrots
  • 2 sticks of celery
  • 1 large spring onion
  • 100 g French beans
  • 100 g cherry tomatoes
  • 1/2 lemon
  • 5 sprigs of parsley
  • 1/2 tray mustard and cress
  • (sea) salt

1. Boil 1½ litres of water with the fish stock cubes, and cook the pasta al dente in the stock.

2. Slice the carrots, chop the celery crosswise and cut the beans in half. Boil the vegetables in the stock for 6 minutes.

3. Cut the spring onion at an angle into thin slices and halve the cherry tomatoes.

4. Cut the Claresse® filet into narrow strips and mix with the lemon juice and a little salt.

5. For the last 4 minutes, add the spring onion, tomatoes and fish, but do not allow the soup to boil! Heat thoroughly.

6. Finely chop the parsley, cut the cress and, having removed the pan from the heat, stir the herbs into the soup. Serve with French bread.

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Dutch vegetable soup with Claresse®

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"Anova promotes Claresse® that is recommended as sustainable species by the WWF and SNF"