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.

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 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.

Saffron Seafood Soup

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