Middle Eastern · Dinner
Fish and Saffron Soup
A saffron-scented fish soup built on a tomato and fennel broth, simmered with white fish fillet, garlic, and orange zest in the Levantine coastal tradition. Finished with fresh parsley and lemon, it is ladled hot and served with crusty bread for a light but warming main.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
345Calories
40.2gProtein
13.1gFat
16.8gCarbs
7.3gSugar
3.9gFiber
870mgSodium
92mgChol
2.1gSat Fat
1180mgPotassium
95mgCalcium
2.4mgIron
2.3mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut the white fish fillet into 2-inch chunks and steep the saffron threads in 2 tbsp warm water, setting both aside.
2
Sweat
Heat the olive oil in a medium saucepan over medium heat and sweat the onion and fennel for 5 minutes until softened.
3
Simmer
Add the garlic, canned tomatoes, fish stock, saffron with soaking water, and orange zest; simmer over medium-low heat for 10 minutes until golden.
4
Poach
Slide the fish chunks into the broth and poach over low heat for 6 to 8 minutes until opaque and flaky. Season with salt and pepper. Ladle into a bowl, scatter parsley on top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 pinch2 pinch saffron threads
- 1 cup110g fennel
- 4 cloves4 cloves garlic
- 1/2 cup70g onion
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 1/2 cup360ml fish stock
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp orange zest
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
