Fish Soup With Shellfish And Saffron Recipe

Name: Fish Soup With Shellfish And Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g cod; 150 g salmon; 250 g shrimps (boiled, unpeeled); 1/2 leek; 2 carrots; 3 potatoes; 2 tablespoons butter; 0.5 g saffron; 1 l shrimp stock; 2 fish stock cubes; 1 tin of clams; chopped dill; lemon juice; black pepper

Servings: persons

400 g cod
150 g salmon
250 g shrimps (boiled, unpeeled)
1/2 leek
2 carrots
3 potatoes
2 tablespoons butter
0.5 g saffron
1 l shrimp stock
2 fish stock cubes
1 tin of clams
chopped dill
lemon juice
black pepper

1
Thaw the fish if it's frozen. Peel the shrimps. Boil the shells in lightly salted water 10-15 minutes. Strain the stock.
2
Cut the fish into 2 cm/1 inch cubes. Rinse the leek and slice it thinly. Peel and cut the potatoes and carrots into smaller pieces. Sizzle it in the butter in a large pot. Add saffron, shrimp stock and fish stock cubes. Bring to the boil and let it boil for 4-5 minutes.
3
Add the fish and let it simmer for 2-3 minutes. Then add the shrimps, the clams and some dill. Reheat. Add lemon juice and pepper to taste.
4
Preferably served with aioli and bread.

519

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.

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

You need 14 ingredients. The key ingredients include: 400 g cod, 150 g salmon, 250 g shrimps (boiled, unpeeled), 1/2 leek, and more.

Yes, Fish Soup With Shellfish And 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 Shellfish And Saffron

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