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–+ servings
Fish soup

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.
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Cook Time 40 mins
Total Time 40 mins
Servings 4 people

Ingredients
  

  • 1 small leek sliced
  • 1 clove garlic chopped
  • 1 teaspoon fennel seed lightly grinded
  • 1 tablespoon olive oil
  • 1/2 gram ground saffron
  • 3 tablespoon Wheat flour
  • 4 1/2 cup fish broth
  • 3 fresh peeled tomatoes chopped
  • 1/2 cup cream
  • 1 lb fish Cod, salmon, haddock, halibut roughly chopped
  • 3/4 lb shrimps unshelled
  • 3/4 lb clams in shell
  • lemon juice to taste
  • salt and pepper to taste

Instructions
 

  • 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.
  • Add the tomatoes and cream and bring to boil.
  • 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.
  • Serve with aioli and your favourite bread.
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