Soups & creams
Fish and saffron soup
Light Mediterranean fish soup with saffron and fennel, aromatic and fine.
Gluten-free
Ingredients
- 500 g assorted white fish, diced
- 1 onion
- 1 fennel bulb, in chunks
- 2 garlic cloves
- 1 ripe tomato
- 100 g white wine
- 900 g fish fumet
- A few strands of saffron
- 1 strip of orange peel
- 30 g extra virgin olive oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, the fennel and the garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Add the chopped tomato and saute 3 min/100°C/spoon speed.
- Pour in the wine and cook 3 min/Varoma/speed 1 without the measuring cup.
- Add the fumet, the saffron, the orange peel and the salt and set 12 min/100°C/speed 1.
- Remove the orange peel and blend 30 sec/speed 6 to bind.
- Add the fish and cook 8 min/90°C/reverse/spoon speed.
- Season and serve hot with croutons and aioli.
Tips
- The fennel and orange add the characteristic Provencal aroma.
- Serve with croutons and a spoonful of aioli in bouillabaisse style.
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