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 tbsp oil; 2 None carrots, chopped; 2 None celery stalks, chopped; 1 None onion, chopped; 6 None black peppercorns; 2 None bay leaves; 3 sprigs thyme; 1 can (28 oz) diced tomatoes; 2 large potatoes, peeled and diced; 1 tsp saffron threads; 1/2 tsp cayenne pepper; 1 lb mussels, scrubbed and beards removed; 8 oz calamari rings; 2 None salmon fillets, skin removed, cut into bite-size pieces; 12 None large shrimp, peeled and deveined; 1 None lemon, peel finely grated and lemon juiced; 1/4 cup chopped parsley

Servings: persons

1 tbsp oil
2 None carrots, chopped
2 None celery stalks, chopped
1 None onion, chopped
6 None black peppercorns
2 None bay leaves
3 sprigs thyme
1 can (28 oz) diced tomatoes
2 large potatoes, peeled and diced
1 tsp saffron threads
1/2 tsp cayenne pepper
1 lb mussels, scrubbed and beards removed
8 oz calamari rings
2 None salmon fillets, skin removed, cut into bite-size pieces
12 None large shrimp, peeled and deveined
1 None lemon, peel finely grated and lemon juiced
1/4 cup chopped parsley

1
Heat oil in a large saucepan n medium heat. Saute carrots, celery, onion, peppercorns, bay leaves and thyme for 10-15 mins, until vegetables have caramelized slightly.
2
Stir in 8 cups water. Bring to a boil. Reduce heat to low; simmer for 30 mins. Strain soup through a fine sieve, pressing down the solids to extract maximum flavor. Discard solids.
3
Return soup to clean saucepan. Bring to a boil on high heat. Add tomatoes, potatoes, saffron and cayenne pepper. Season to taste. Reduce heat to low; simmer for 10-15 mins, until potatoes are cooked.
4
Stir mussels and calamari; simmer, covered, for 5 mins or until mussels open.
5
Add salmon, shrimp and lemon; cook for a further 3-5 mins or until fish is cooked through. Serve topped with parsley. Accompany with crusty bread, if desired.

592

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 tbsp oil, 2 None carrots, chopped, 2 None celery stalks, chopped, 1 None onion, chopped, 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.

That's it — enjoy your meal!

Saffron Seafood Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions