Saffron Fish Soup

Product :saffron
Category : soups
Nº of Portions :4
Origin : Britain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
To list a basic fish soup recipe without wandering off into countless variations and substitutions is impossible. Quite frankly this recipe is more of a fish stew, a meal in a bowl, than it is soup. Very gently sauté the finely chopped onion, leek and garlic in the minimum of olive oil. Cook until the onion is soft, 10 minutes. Stir and keep covered, do not brown. Cut the potatoes into ¼ inch rounds and add to the onion mixture, add more olive oil if needed. Cook on a low heat for 10 minutes. Add fish stock and half the saffron infusion, mix well. Leave to simmer for 20 minutes. Taste; if no further reduction is required, add the fish, the remaining saffron infusion, stir and simmer for a further 15 to 20 minutes. Check the fish is cooked and season. Ladle into warmed bowls, add a prawn or two for garnish and a little chopped parsley.
Advice :
30 saffron filaments infused in 30 ml of hot water
1Kg firm white fish, choose from halibut, turbot, eel, haddock, filleted and cut into chunks (retain bones and heads for making stock)
1,5 litres fish stock
3 large onions, chopped
1 leek sliced, white part only
6 garlic cloves, crushed
10 small new potatoes, scrubbed
Olive oil, salt and pepper
Cooked prawns, chopped parsley

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