Fish soup with saffron

 

Fish soup saffron

If you think about it, fish soup is an incredibly handy dish. With a few ingredients, you can make a hearty everyday meal. But if you just add some more ingredients like scallop, shrimps, or maybe some fresh clams you will get a feast. It’s almost like buying a new car. By adding equipment, you can get a more luxurious (and expensive) version of the standard car as you first thought about buying. It’s the same when you get home from the fishmonger. It was a little more expensive than you intended. Scallops and langoustine are not exactly cheap. But so hard to resist.

When you read this recipe, you can see it as a suggestion. You decide what ingredients you want depending on what type of soup you prefer. Use the following basic ingredients. Fish broth, garlic, fennel,  leek, tomatoes, saffron, and cream. They will give you a base that you can use to create you own magical fish soup.

Soup base

First of all, peel and seed the tomatoes and cut them into small pieces. If you don’t know how to peel a tomato, you can read about it here.

Tomatoes

fennel seed

Fry the onion and garlic in olive oil. Add saffron, fennel seed, flour, and fish broth. Let it boil on low heat for 15 minutes. Add tomatoes and cream and bring to boil. That’s it. Now you have your soup base. From here on, you can create pretty much what you want. Or you can get some inspiration from the following suggestion.

My favorite type of fish for soup is cod, salmon, haddock, and if I can afford it, halibut. I cut the fish into big cubes with sides about an inch long. Shrimp is a must for me. I’m also very fond of clams. Sometimes, when I want to make the soup to something extraordinary, I may include scallops or langoustine. And finally, I always serve this soup with aioli. Trust me. Don’t exclude the aioli. Without aioli, it’s not fish soup.

Shrimps for Fish soup with saffron

Clams for Fish soup with saffron

 

The fish should be added the very last minutes together with whatever you have chosen from the sea. All seafood has that in common. It becomes gummy if you cook it too long. As soon as the fish is added, you have to be careful with the spoon. Don’t stir more than necessary, and do it carefully. You don’t want all these meaty fish cubes to fall apart. Served with some aioli of course, and a piece of sourdough bread, this is a meal for kings and queens. A bowl full of sunshine. A dish that can convert the most hardened fish haters.

But whatever you do, don’t forget the aioli.

Fish soup with saffron

Fish soup with saffron

 

“Only the pure of heart can make good soup.”
Beethoven.

Print Recipe
Fish soup with saffron
This fish soup with flavors of Provence is a real crowd pleaser. Served with some aioli of course, and a piece of sourdough bread, this is a meal for kings and queens.
Fish soup
Cook Time 40 minutes
Servings
people
Ingredients
Cook Time 40 minutes
Servings
people
Ingredients
Fish soup
Instructions
  1. Heat up the olive oil and fry the leek and garlic for a minute. Add saffron, and fennel seed. Sprinkle with the flour and stir. Add fish broth and let it boil for 15 minutes.
  2. Add the tomatoes and cream and bring to boil.
  3. Add the fish and let it simmer for 4-5 minutes. If you use raw shrimps and clams you add them together with the fish. If they a pre-cooked, add them just before serving. Taste and flavor with lemon juice, salt, and pepper.
  4. Serve with aioli and your favourite bread.
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Mediterranean salad with zucchini, lentils and feta cheese

Mediterranean salad

Why do I call this recipe for Mediterranean salad instead of greek salad? The flavors feel very much Greece to me. But the recipe for this salad has no origins in Greece at all, so I choose to call it Mediterranean instead. Everything else had felt a bit arbitrary. It’s like when I find recipes written in Australia for “authentic” Swedish meatballs. Don’t get me wrong. They looks delicious but not very authentic. This salad is something I composed from things I found in my fridge. Half a zucchini, a few tomatoes, some olives, a somewhat withered leek, and a piece of feta cheese that had to be consumed in a very near future.

Feta cheese

Olives

To give it som backbone I decided to add some green lentils that I found in my pantry. I also found some wheatberries that I couldn’t resist. The first thing I had to do was to boil the lentils and wheatberries. I seldom buy canned lentils or beans. There has been to many alarms here in Sweden regarding bisphenol in tin cans the last years.

lentils for Mediterranean lentil salad

Don’t let the dressing steal the show.

While the lentils were boiling, I mixed the dressing. I wanted a Greek touch, after all, so I choose olive oil, Vinagre, garlic, and oregano. When you mix a dressing, it is important that the garlic and vinegar don’t dominate too much. You don’t want to look like a pug in your face when you eat your salad. Too much garlic and vinegar just kill all other flavorsI use to grate the garlic and mix it with the oil. After that I let it stand for 15 to 20 minutes. Before I add it to the salad, I pour the oil through a strainer to get rid of all pieces of garlic. That way, I get a mild garlic flavor, just the way I want it. I add the Vinagre drip by drip until I get a desirable freshness.

Never waste the green part of the leek.

A typical Greek salad often contain red onion. Now, I love red onion, but when I found that leeks, I decided to use that instead. Most of what was left of it were the green part. But that was perfect. The green part is the best to use for salad. It adds both color and a mild taste, almost like spring onions.

Leek

I know it is not the season for tomatoes just yet. But if you salt and drain them, you can tease out a little more flavor. You can read more about that technique here.

This is a typical use all those vegetables before they must be discarded salad. I like that a lot as minimizing food waste is one of my missions. Besides, it tastes just great. As a final touch, I added some pumpkin seed. But that’s additional. Serve with a slice of sourdough bread. Close your eyes and enjoy and imagine that you are sitting at a small tavern somewhere in Greece.

Mediterranean salad

Print Recipe
Mediterranean style lentil salad with feta cheese
This is a typical use all those vegetables before they must be discarded salad. Serve with a slice of sourdough bread and enjoy the Mediterranean flavors.
Mediterranean salad
Prep Time 10 minutes
Servings
people
Ingredients
Dressing
Topping
Prep Time 10 minutes
Servings
people
Ingredients
Dressing
Topping
Mediterranean salad
Instructions
  1. Mix olive oil with vinagre. Add salt an pepper.
  2. Add all ingredients into a big kitchen bowl. Add dressing and toss until everything is thoroughly dressed.
  3. Spread some pumpkin seed on top.
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