SAFFRON SEAFOOD SOUP
This recipe is a variant of a spanish soup recipe of my mother based on tomatoes, shrimps and bread. In this case I have used fish and avoid the use of bread to make it lighter. Pollock has been used but other fish such as cod, monkfish, or similar can also be used. Parsley can be substituted with coriander leaves, getting a stronger taste.
Provided by SLA_Gaia
Categories Clear Soup
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- - Season with salt and pepper according to taste.
- - Serve with parsley on top.
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Tamim kazi
[email protected]The soup was a bit too spicy for me. I would use less chili flakes next time.
Chuta Official
[email protected]The soup was too fishy. I would use less seafood next time.
Saturday Hope
[email protected]The soup was too thick. I would add more liquid next time.
Hussain Nawaz Hassan
[email protected]The soup was a bit bland. I would add more salt and pepper next time.
Nonkanyiso Mndiyata
[email protected]The saffron flavor is a bit too strong for me. I would use less next time.
Jessica Dustyhorn
[email protected]This soup is a great way to use up leftover seafood.
Lisa Simpson
[email protected]I've made this soup several times and it's always a hit. My family and friends love it.
Benard Mose
[email protected]This soup is perfect for a special occasion. It's elegant and delicious.
raymond putland
[email protected]I love that I can use frozen seafood in this soup. It makes it a great last-minute meal.
Luna Star
[email protected]This soup is so easy to make, but it tastes like it took hours to prepare.
Nematullah Nazari
[email protected]The saffron in this soup really makes it special. It gives it a beautiful color and a unique flavor.
kylien Johnsontuer
[email protected]I love the combination of seafood in this soup. The shrimp, mussels, and fish all cook together perfectly.
Sk rana Khan
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the saffron gives it a really unique flavor.
Nelson Adams
[email protected]I wasn't sure how I would like the saffron flavor, but I was pleasantly surprised. It added a really nice depth of flavor to the soup.
cook with me
[email protected]This soup is so easy to make and it's absolutely delicious. I love that I can use frozen seafood, which makes it a great weeknight meal.
Halima Cadey
[email protected]I made this soup for a dinner party and it was a huge success. Everyone loved the unique flavor of the saffron and the seafood was cooked to perfection.
Nishan uprety
[email protected]This saffron seafood soup was a hit with my family! The broth was flavorful and the seafood was cooked perfectly. I will definitely be making this again.