This creamy saffron fish soup can be made with shellfish and other seafood (such as mussels, prawns, lobster or vongole) for extra flavour.
1 brown onion
1 clove of garlic
1 tablespoon of tomato paste
2 teaspoons of herbal spices
1 fish stock cube
250 ml of water
200 ml of white wine
saffron or curry
300 ml of cream ( For Lindy: not too thick)
300 ml of Crème fraiche
400 g of white fish
300 g of salmon
Fry onion, leek, garlic in a pot
Add the tomato paste and the herbal spices
Dilute with the wine and let simmer for 5 minutes
Add the water with the stock cube, the cream, crème fraiche and saffron/curry. Let it simmer for another 15 minutes.
Add the fish cut in cubes and let it simmer for another 5 minutes.
Serve with fresh, crusty bread.
Recipe supplied by B. Philipson