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Recipe by Emporion
Barese soup is a typical dish of Apulian cuisine, particularly widespread in the city of Bari. It is a shark soup, a very tasty fish highly appreciated in the region. The soup is enriched by the flavor of ripe tomatoes, black olives, garlic, and parsley. A rich and flavorful dish to enjoy in any season.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Heat enough oil with the finely chopped garlic in a wide, shallow pot
Step 2 of 4: As soon as it begins to sizzle, add the peeled tomatoes, seeded and cut into chunks, seasoning with chopped parsley, salt, and pepper
Step 3 of 4: After just 5 minutes, add the olives and the fish to the sauce
Step 4 of 4: Cook the fish through (it must turn completely white), helping with a little water if necessary; it should take no more than 10 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving378 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,205 kJ288 kcal | 319 kJ76 kcal |
| Fat | 15.29 g | 4.05 g |
| of which saturated fatty acids | 2.83 g | 0.75 g |
| Carbohydrates | 8.15 g | 2.16 g |
| of which sugars | 8.15 g | 2.16 g |
| Fibre | 2.64 g | 0.7 g |
| Protein | 28.61 g | 7.58 g |
| Salt | 0.15 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
