Fish Soup With Saffron Recipe

Name: Fish Soup With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons olive oil; 4 garlic cloves (minced); 2 large onions (chopped); 2 large red bell peppers (large diced); 2 (14 1/2 ounce) cans tomatoes; 1 teaspoon orange zest; ¾ cup white wine (dry); 3 cups chicken broth (or fish stalk); 2 lbs white fish fillets (and shell fish- squid, shrimp, halibut, scallops, cod, salmon, etc); ½ cup fresh parsley; ¼ teaspoon saffron thread; salt and pepper, to taste; red pepper flakes, to taste

Servings: persons

3 teaspoons olive oil
4 garlic cloves (minced)
2 large onions (chopped)
2 large red bell peppers (large diced)
2 (14 1/2 ounce) cans tomatoes
1 teaspoon orange zest
¾ cup white wine (dry)
3 cups chicken broth (or fish stalk)
2 lbs white fish fillets (and shell fish- squid, shrimp, halibut, scallops, cod, salmon, etc)
½ cup fresh parsley
¼ teaspoon saffron thread
salt and pepper, to taste
red pepper flakes, to taste

1
Crush the saffron threads and add to a small bowl with a few teaspoons of the wine.
2
Heat the olive oil in heavy large pot over medium-high heat.
3
Add the chopped onion and garlic and saute until just golden, about 4 minutes.
4
Add the bell peppers and stir.
5
Cook an additional 2 minutes.
6
Add the tomato and zest and cook 2 minutes longer.
7
Add the white wine and stock and simmer about 5 minutes.
8
Add the fish and reduce the heat to low.
9
Add the parsley and saffron and let simmer another three to five minutes.
10
You do not want the fish to over cook.
11
Taste and add salt and pepper as needed.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 teaspoons olive oil, 4 garlic cloves (minced), 2 large onions (chopped), 2 large red bell peppers (large diced), and more.

Yes, Fish Soup With Saffron falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Soup With Saffron

How did you like this recipe?

Frequently Asked Questions