Mediterranean fish soup
25
23
6 to 8
No
Ingredients
- 8 to 10 saffron pistils
- 125 ml (1/2 cup) of dry white wine
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 onion
- 1 red pepper
- 1 celery branch
- 1 carrot
- 30 ml (2 tablespoons) of olive oil
- 15 ml (1 tablespoon) of chopped garlic
- 1.25 litre (5 cups) of fish fumet
- 30 ml (2 tablespoons) of tomato paste
- 2 diced italian tomatoes
- 2 ml (1 teaspoon) of mediterranean sea salt
- 12 to 16 raw and peeled shrimps (31-40 large)
- 150 g of diced swordfish, blue marlin, halibut or mahi mahi
- 6 to 8 scallops (20-30 large)
- 30 ml (2 tablespoons) of chopped fresh dill
- 5 ml (1 teaspoon) of chopped fresh thyme
Preparation
Side-by-side mode
- Soak saffron pistils into white wine. Mince onion. Dice pepper, celery and carrot.
- In a casserole, heat oil at medium heat. Add garlic and vegetables. Cook for 5 to 6 minutes, until vegetables tenders.
- Add fumet, saffron wine, tomato paste, tomatoes and seasoning. Bring to a boil. Cover and simmer 20 minutes at low heat.
- Add shrimps, fish, scallops and half of the herbs. Simmer 3 to 5 minutes, until fish and seafoods are well cooked.
- When serving, divide soup into bowls. Spread remaining herbs over each portion.
Chef’s note
Side dish
Rusty jam
Soak 4 to 5 saffron pistils in 10 ml (2 teaspoons) of lemon juice. In a bowl, whisk 250 ml (1 cup) of mayonnaise with 30 ml (2 teaspoons) of olive oil. Add 5 ml (1 teaspoon) of chopped garlic and saffron flavored lemon juice. Spread this preparation over baguette bread slices.
Did you know that...
Leeks are full of antioxidants and great for fighting cholesterol and cancer.
See the product
