Saffron Seafood Soup With Aioli Recipe

Name: Saffron Seafood Soup With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fish fillets (such as red snapper, cod or halibut); 1 pound medium shrimp; 1 pound scallops; 1/4 teaspoon saffron threads; 2 tablespoons olive oil; 1 medium onion, chopped; 1 clove garlic, minced; 1 carrot, chopped; 1 celery stalk, chopped; 6 cups fish stock or clam juice; Coarse salt and freshly ground pepper to taste; 2 tablespoons chopped Italian parsley; 1 loaf French or Italian bread, sliced and toasted; Aioli (see recipe)

Servings: persons

1 1/2 pounds fish fillets (such as red snapper, cod or halibut)
1 pound medium shrimp
1 pound scallops
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery stalk, chopped
6 cups fish stock or clam juice
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley
1 loaf French or Italian bread, sliced and toasted
Aioli (see recipe)

1
Cut the fish fillets into inch-and-a-half pieces.
2
Peel the shrimp; cut the scallops in half if they are large.
3
Sprinkle the saffron threads into half a cup of water and set aside.
4
Meanwhile, heat the olive oil in a heavy casserole or stock pot.
5
Saute the onion, garlic, carrot and chopped celery stalk until soft and golden.
6
Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
7
Add fish, scallops and shrimp and cook four to five minutes.
8
Remove from heat, season with salt and pepper and sprinkle with parsley.
9
Serve the stew in heated bowls, passing the bread and aioli separately.

226

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 14 ingredients. The key ingredients include: 1 1/2 pounds fish fillets (such as red snapper, cod or halibut), 1 pound medium shrimp, 1 pound scallops, 1/4 teaspoon saffron threads, and more.

Yes, Saffron Seafood Soup With Aioli 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 With Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions