Creamy fish soup with saffron and aioli

Ingredients

1 yellow onion
1 carrot
1 fennel
2 whole cloves of garlic
oil, for frying
1¼ cups white wine
2¼ cups water
1 pkt saffron
2 stock cubes
21 oz. mixed fish
1¼ cups cream
Falksalt Mediterranean salt

Serve with
Celery, sliced
Dill
Aioli
Bread

Directions

1

Finely chop the yellow onion; slant cut the carrot and slice the fennel. Sauté the vegetables in a large pot with a little oil.

2

Finely chop the garlic and add to the pot together with the tomato purée. Allow to sauté for a minute or two.

3

Add the white wine, water, saffron and stock cubes. Allow vegetables to cook until al dente.

4

Cube the fish and add to the pot. Add the cream and allow to cook for a further 5-10 minutes until the fish is ready.

5

Season the pot with Falksalt Mediterranean salt to taste.

6

When serving, top with sliced celery and dill. Serve with a generous dab of aioli and a slice of bread.

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