@56kilo on Rouxbarb

Fish Soup with Saffron, Salmon and Cod

This saffron fish soup is rich, aromatic and full of flavour, with tender salmon and cod in a creamy tomato-based broth.

Saffron, garlic and white wine give the soup a warm Mediterranean character, while the combination of two types of fish makes it both satisfying and protein-rich. Serve it with aioli and fresh herbs for a complete meal that feels special without being difficult to make.

COOK

22m

Ingredients

16 items · serves 6

skrei or codskinless and boneless 800 g

salmonskinless and boneless 400 g

leek 1

carrots 2

garlic cloves 2

butter 2 tbsp

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Directions

Prepare Fish

Thaw the fish completely, drain it and pat dry with paper towels. Remove skin and bones and cut into even-sized pieces.

Sauté Vegetables

Shred the leek, thinly slice the carrots and finely chop the garlic. Sauté in butter for about 5 minutes. Add tomato paste and saffron and sauté for another 1 minute.

2 more steps — cook them step-by-step in the full app

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Nutrition(per serving)

663kcal

Protein42.2 g25%

Carbs16 g10%

Fat48.8 g65%

Fiber 3.5 gSugar 8.3 gSat. fat 25.9 g

Nutrition information is automatically estimated using established food composition databases and should be considered an estimate, not a guarantee. Values vary by brand, measurement and preparation. Not medical or dietetic advice.

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Step 1

Prepare Fish

Thaw the fish completely, drain it and pat dry with paper towels. Remove skin and bones and cut into even-sized pieces.

Step 2

Sauté Vegetables

Shred the leek, thinly slice the carrots and finely chop the garlic. Sauté in butter for about 5 minutes. Add tomato paste and saffron and sauté for another 1 minute.

Step 3

Simmer Soup Base

Pour in the wine and let it simmer for 2 minutes. Add fish stock, cream and crème fraîche. Let it simmer gently without a lid for about 15 minutes, until the carrots are soft and the base has thickened. Stir occasionally.

Keep cooking in the full app

2 more steps — plus timers and the hands-free Kitchen Assistant.

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