Saffron Seafood Soup Recipe

Name: Saffron Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1 celery, finely chopped; 2 -3 tablespoons olive oil; 2 tomatoes, peeled and chopped; 1 glass white wine; bay leaf; 1 liter stock; 350 g pollock; 6 scampi; saffron; salt and pepper; parsley

Servings: persons

1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 celery, finely chopped
2 -3 tablespoons olive oil
2 tomatoes, peeled and chopped
1 glass white wine
bay leaf
1 liter stock
350 g pollock
6 scampi
saffron
salt and pepper
parsley

1
- Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
2
- When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
3
- Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
4
- Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
5
- Season with salt and pepper according to taste.
6
- Serve with parsley on top.

553

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 13 ingredients. The key ingredients include: 1 medium onion, finely chopped, 2 garlic cloves, finely chopped, 1 celery, finely chopped, 2 -3 tablespoons olive oil, and more.

Yes, Saffron Seafood Soup 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.

Saffron Seafood Soup

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