Fish Soup with Saffron and Fennel Recipe

Name: Fish Soup with Saffron and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 2 tbsp olive oil; 1 large fennel bulb, finely chopped; 1 small leek, white and pale green part only, thinly sliced; 2 garlic cloves, crushed; 4 ripe tomatoes, skinned, seeded, and chopped; 1/4 tsp saffron threads, soaked in 1 tbsp hot water; 7 cups fish stock or bottled clam juice; 3 tbsp brandy; Grated zest of 1/2 orange; 1 bay leaf; 1/4 cup dry white wine; 2 lb (900g) mussels, scrubbed and debearded if necessary; 1 lb (500g firm white fish fillets,cut into bite-sized pieces; 12 large shrimp, peeled and deveined; Salt and freshly ground pepper; Parsley, chopped, to garnish

Servings: persons

3 tbsp butter
2 tbsp olive oil
1 large fennel bulb, finely chopped
1 small leek, white and pale green part only, thinly sliced
2 garlic cloves, crushed
4 ripe tomatoes, skinned, seeded, and chopped
1/4 tsp saffron threads, soaked in 1 tbsp hot water
7 cups fish stock or bottled clam juice
3 tbsp brandy
Grated zest of 1/2 orange
1 bay leaf
1/4 cup dry white wine
2 lb (900g) mussels, scrubbed and debearded if necessary
1 lb (500g firm white fish fillets,cut into bite-sized pieces
12 large shrimp, peeled and deveined
Salt and freshly ground pepper
Parsley, chopped, to garnish

1
Heat the butter with 1 tbsp of the oil in a large saucepan over medium-low heat.
2
Add the fennel, leek, and garlic.
3
Cook, stirring frequently, for 5 minutes, or until the fennel is tender and pale gold.
4
Stir in the tomatoes and soaked saffron and cook for 3 minutes.
5
Stir in the stock, brandy, orange zest, and bay leaf.
6
Bring to a boil and skim the surface.
7
Reduce heat to medium-low and simmer for 30 minutes.
8
In a separate large saucepan, heat the remaining 1 tbsp oil with the wine over high heat until the wine boils.
9
Add the mussels and cover.
10
Cook for about 3 minutes, or until all the mussels have opened.
11
Transfer the mussels to a bowl and strain the cooking liquid into the soup.
12
Add the fish and shrimp to the soup.
13
Simmer gently for about 5 minutes, until they are just opaque.
14
Season with salt and pepper.
15
Ladle into deep soup bowls and add equal amounts of the mussels to each.
16
Sprinkle with chopped parsley, and serve hot.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 tbsp butter, 2 tbsp olive oil, 1 large fennel bulb, finely chopped, 1 small leek, white and pale green part only, thinly sliced, and more.

Yes, Fish Soup with Saffron and Fennel 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.

That's it — enjoy your meal!

Fish Soup with Saffron and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions