Saffron Fish Soup
A divine way to spice up fish soup!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 0 mins |
- Cook Time : 0 mins
250g firm, white fish fillets
olive oil, for brushing the fish
2kg fish trimmings (including bones, see Cook’s Notes)
1,5 litres (6 cups) cold water
1 onion, halved
3 stalks celery (including leaves)
1 carrot, peeled
4 sprigs parsley
2 bay leaves
30ml (2 tablespoons) olive oil
2 onions, peeled and chopped
2 leeks, washed and sliced
4 ripe tomatoes, peeled and diced
or 400g can whole tomatoes, roughly chopped in the juice
5ml (1 teaspoon) sugar
6 garlic cloves, peeled and crushed
3 carrots, diced
1 stalk celery, diced
grated zest of 1 lemon
30ml (2 tablespoons) risotto rice (arborio rice)
6-8 threads saffron, crushed
2ml (½ teaspoon) medium-strength curry powder
1ml (¼ teaspoon) chilli paste
1ml (¼ teaspoon) fennel seeds
200ml (3/4 cup) dry white wine
Trim the fish, salt lightly and brush with olive oil. Place on a baking tray, cover and set aside in the fridge until ready to grill.
Fish Stock Place all the ingredients in a large stock pot and bring to the boil. Cover and boil rapidly for 25 to 30 minutes. Remove from the heat, allow to cool, then strain the stock. You should have about 1 litre (4 cups) of stock.
Vegetable Base Heat the oil in a heavy-based saucepan. Add the onions and leeks, cover and simmer until limp. Add the tomatoes, sugar, garlic, carrots, celery, lemon zest, rice, saffron, curry powder, chilli and fennel. Continue cooking until the vegetables have softened, then add the wine. Cook uncovered for a minute for two, then cover and cook for a further 25 to 30 minutes.
Add the fish stock to the vegetables, cover and continue simmering for another hour.
Grill the fish under the oven griller for 8 to 10 minutes. Break into chunks and add to the hot soup. When serving, add one garlic toast to each bowl.