A hearty saffron-scented soup with salmon, white fish, prawns, fennel and tomatoes – a true coastal favourite.
◷ Under 60 min🍽 4 servings✦ Medel
YOU WILL NEED
Ingredients
8 potatoes (about 600 g)
2 carrots (about 150 g)
1 fennel bulb (about 300 g)
1 leek (about 200 g)
3 garlic cloves
3 tbsp olive oil
1 sachet saffron (½ g)
2 tbsp tomato purée
1 can cherry tomatoes (400 g)
250 ml dry white wine or cooking wine
350 ml water
2 tbsp concentrated fish stock or seafood stock
1 tsp dried thyme
Salt and freshly ground black pepper
300 g skinless, boneless salmon fillet
300 g skinless, boneless white fish fillet, such as cod
200 g peeled prawns
Dill sprigs
Bread to serve
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Peel and dice the potatoes and carrots. Slice the fennel and leek and finely chop the garlic. Soften the garlic and leek in olive oil in a large pot. Stir in the saffron and tomato purée and cook briefly. Add the carrots, fennel and potatoes. Stir, then add the tomatoes, wine, water, stock and thyme. Season with salt and pepper. Cover and simmer for 15–20 minutes, until the vegetables are tender. Cut the salmon and white fish into bite-sized pieces. Add the fish, remove the pot from the heat and leave covered for about 8 minutes, until cooked through. Taste and adjust the seasoning. Top with prawns and dill and serve with bread.
A DELICIOUS FINISH
What should you serve with it?
🍷
Wine
Dry, crisp white wine
Its acidity complements the saffron, fennel and seafood without overpowering them.
🥂
ALCOHOL-FREE OPTION
Sparkling water with lemon and dill
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
