I Love saffron, in food in cakes. It takes the classical dish, we have all eaten 10000 times, to another level.
This is a really delicious saffron fish soup, its not hard and its very easy to make. Its the perfect dish for a dinner party or just when you want to celebrate something.
My mother’s birthday was yesterday and many people forgets about her birthday as its between Christmas and New Years, with the stress of the holidays, so I though I would make her something special so I invented a great fish soup for her, that was surprisingly easy!
Saffron fish soup
1 net mussel
Butter for frying
1 yellow onion
15 cm/ 5 inches of leek
2 garlic cloves
1 celery stalk
0.5 grams of saffron
1 tbsp. tomato paste
2 tbsp. broth
2.5 dl / 1 cup water
1 dl/ 0.3 cups of white wine
1 dl / 0.3 cups of crème fraîche
2,5 dl / 1 cup of cream
500 g / 18 oz. salmon
250 g / 9 oz. cod
200 g / 7 oz. shrimp
- rinse and clean the mussels in in cold pouring water, throw away broken or damage ones.
- Boil the mussels in 3 dl / 1.2 cups of water for about 4 – 5 minutes, or until opened. Pour the water away, put to the side and let cool.
- In a large pot, heat about 3 tbsp. of butter.
- Chop the onion, rinse and slice the leek, slice the garlic. Cut the celery into small pieces. Fry the onions and celery in the butter until softened.
- Add saffron and tomato paste and fry for an additional 3 minutes.
- Add the broth, water and wine and let cook, without a lid, for 5 minutes. Lower the heat.
- Mix the crème fraîche and cream and stir in, and let cook for 10 minutes, under a lid.
- Cut salmon and cod in 1-inch/ 2.5 cm sized pieces. Put them in the soup and let the soup boil for 5 minutes
- Remove the mussels from their shells.
- Distribute the mussels and shrimps in the bottom of the bowls. Cover with the hot soup. Garnish with the mussels shells.
- Serve hot along with some garlic bread.