Swedish fish soup with saffron
This lovely Swedish fish soup with saffron gets its brilliant sunny yellow color and delicious flavor from saffron, garlic and tomato paste. This soup is something in between a soup and a stew.
Equipment
- 1 large pot
Ingredients
- 400 g Cod fillet (14 oz)
- 300 g Salmon fillet ( 10 oz)
- 1 tbsp Olive oil
- 1 Onion medium
- 150 g Leek (5 oz) ½ leek
- 2 cloves Garlic
- 1 1/2 tsp Tomato paste
- 1 Potato ,medium
- 1 Carrot ,medium
- 2 tsp Thyme dried or fresh 2 tbsp
- 2 tsp Basil dried or fresh 2 tbsp
- 250 ml White wine dry (8.5 fl.oz)
- 1 1/2 Fish stock cube
- 400 ml Heavy cream (13.5 fl.oz)
- 200 ml Water (6.7 fl.oz)
- ½ tsp Saffron ( 1 sachet - 0.50g)
- 300 g Prawns (10.5 oz) of pre-cooked
- 150 g Mussels (5 oz) canned or frozen
Instructions
- Thaw the fish, prawns and mussels (if using frozen).
- Peel the potato and carrot. Cut the potato into bite-sized pieces and the carrot into sticks.
- Rinse, clean and shred the leeks.
- Peel and chop the onion.
- Add olive oil to a large pot. Then add onion and the leek and sauté for a couple of minutes, until glossy and translucent.
- Next, add pressed garlic, potatoes, carrots, tomato puree, thyme and basil. Sauté this for 1 minute.
- Then add wine, water and the fish stock cube. Let it boil for 5 minutes. Stir in cream, water and saffron. Let it simmer for 15 minutes. Season with salt and black pepper.
- Cut the fish into bite-sized pieces, add to the pot and simmer for another 7 minutes.
- Peel the prawns. If using canned clams, drain them first. Then add the prawns and mussels to the soup.
- Let the soup simmer for a minute or so, but not too long as the prawns and mussels may become tough.
- Serve straight away, with garlic croutons and mayonnaise aioli.
