Soups forum: Saffron Fish Soup
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This is a lovely soup flavored with Saffron, Leeks, Onions and other great ingredients. You can use any white fish such as cod, grouper, halibut, etc. I loved using the cod as it gave it such a delicateness. This recipe came from our local Fishmarket - Harbor Seafood via a cooking class taken at Pies and Plates in Punta Gorda and just really caught my eye! I also liked the fact that it was thickened with rice which made for a great consistency without flour. I'm really glad I made it as it was so good!
2 Tablespoons Butter
1 Onion finely diced
1 Leek thinly sliced
2 Cloves Garlic chopped
1 Carrot thinly sliced
1 Pinch of Saffron threads
4 tbsps of white rice
1/2 cup of dry white wine
4 cups of fish stock* see note
1/2 cup of heavy cream
3/4 lb of Cod or other thick white fish
4 tomatoes, peeled, seeded and chopped
3 tbsps snipped chives
Salt and Pepper
Chop your vegetables and cut the fish into 3/4" pieces
Melt the butter in a pan over medium heat and add the onion, garlic, leeks and carrot and cook stirring frequently for about 5 minutes - until onions are soft and transparent. Add the Saffron, rice, wine and fish stock and bring to a boil. Lower the heat and simmer for about 25 minutes until all the veggies are cooked as well as the rice.
In the meantime, drop the tomatoes into boiling water for about 30 seconds. Remove them and plunge them into cold water and peel. Cut in half and remove the seeds if desired and then chop and reserve.
Turn off the soup and let it cool down a bit. Transfer to a blender or food processor and process until smooth and creamy or use a hand blender in the original pot. (if you're using a food processor, strain off the cooking liquid and set aside, then puree the solids with enough cooking liquid then combine with the remaining liquid). Return the pureed mixture to the pan. Stir in the cream and let it simmer for a few minutes until heated through, stirring occasionally
Salt and Pepper the chopped fish.
Add the fish to the pan with the reserved tomatoes. Cook for about 3-5 minutes until the fish is just tender. Stir in about 2 tablespoons of the chives and use the rest for garnish. Taste the soup and season with Salt and Pepper if necessary. Ladle into bowls and sprinkle with the remaining chives!
I didn't have any fish stock on hand so I used "Better than Bullion" Lobster base. It worked very well.
You also may think you might wan't to skip the Saffron as it's a very expensive spice - Don't! It just gives it such an amazing flavor!
|I will try this for sure. I bet it would work well with crabmeat too.
Saffron is expensive, yes, but a little goes a long way.
|I think Crab would be excellent in it Hetty!|
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