Fish Soup with Saffron
Elevate your seafood dining experience with this vibrant Fish Soup with Saffron, a comforting yet sophisticated dish that bursts with Mediterranean flavors. This recipe pairs tender white fish fillets and optional succulent shrimp with a fragrant broth infused with saffron, dry white wine, and a medley of aromatic vegetables like fennel, carrots, and celery. The addition of fresh herbs, diced tomatoes, and a delicate hint of lemon makes each spoonful a tantalizing balance of fresh and savory. Ready in just one hour, this hearty yet elegant soup is perfect for a cozy family dinner or an impressive starter for entertaining. Serve it with crusty bread to soak up every drop of the rich, golden broth for an unforgettable meal. Keywords: fish soup with saffron, Mediterranean seafood soup, easy fish soup recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 small, thinly sliced fennel bulb
- 2 medium, peeled and diced carrots
- 2 diced celery stalks
- 1 14-ounce can diced tomatoes
- 5 cups fish stock
- 1 cup dry white wine
- 1 pinch saffron threads
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 pounds, cut into 2-inch pieces firm white fish fillets (e.g., cod, halibut, or snapper)
- 0.5 pounds, peeled and deveined shrimp (optional)
- 2 tablespoons, chopped fresh parsley
- 1 cut into wedges lemon
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened.
Stir in the garlic, fennel, carrots, and celery, and cook for 5–7 minutes until the vegetables are slightly tender.
Add the diced tomatoes, fish stock, white wine, saffron threads, bay leaf, thyme sprigs, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 20 minutes.
After 20 minutes, carefully remove the thyme sprigs and bay leaf from the pot.
Add the fish pieces and shrimp (if using) to the soup. Simmer for 5–7 minutes, or until the fish is opaque and flakes easily with a fork, and the shrimp are pink and cooked through.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 6227 mg | 271% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 38.0 g | ||
| Protein | 237.6 g | 475% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 851 mg | 65% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 6377 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
