Light saffron fish soup — recipe for two
Contents
Fish fillet, carrot and celery in a mild stock. Cook the fish fully before adding the separately prepared saffron at the end.
Recipe at a glance
- Yield
- 2 large servings
- Preparation
- 10 min
- Cooking
- 25 min
- Total
- 35 min
- Equipment
- Saucepan or frying pan as described, knife, board, mortar and cup
- Allergens
- Fish and celery. Check stock for additional allergens.
Times are estimates. Follow the stated doneness cues and adjust cooking time as needed. Separate side dishes take additional time.
Ingredients
- 300 g skinless, boneless fish fillet, such as cod or pollock
- 0.1 g saffron threads
- 2 tbsp water at about 75 °C for the saffron
- 1 litre mild fish or vegetable stock
- 1 small shallot, finely chopped
- 1 small carrot, thinly sliced
- 1 celery stalk, finely sliced
- 1 tbsp olive oil
- Salt and white pepper to taste
- Optional: fresh parsley
Vegetable stock gives a milder fish flavour. Fennel can replace the celery stalk, but bought stock may still contain celery.
Method, step by step
- Prepare. Cut the vegetables. Check the fish for bones and cut into even pieces. Use separate clean utensils for raw fish and wash them thoroughly afterwards.
- Soften the vegetables. Heat oil over medium-low heat. Soften the shallot for 2–3 minutes, add carrot and celery and cook another 2 minutes without strong browning.
- Simmer the stock. Add stock, bring to the boil, then gently simmer for 8–10 minutes until the vegetables are almost tender.
- Cook the fish fully. Add fish to the hot broth. Allow about 5–8 minutes, extending for larger pieces. Check full cooking; as a hygiene guide, reach at least 70 °C for 2 minutes throughout, using a thermometer if necessary.
- Prepare saffron. Finely grind the saffron immediately before use. Stir with 2 tbsp non-boiling water at about 75 °C for 1 minute, then leave for 3–5 minutes at room temperature. Prepare this during the final 4–6 minutes of cooking.
- Finish and serve. Only once the fish is fully cooked, remove the pan from the heat. Gently stir in saffron, season and add optional parsley without breaking up the fish.
Variations and practical tips
- Prepare the measured amount of saffron freshly and add it at the final stage described in the method.
- Allow separately for any additional side dish and its ingredients and allergens.
The raw-fish handling and thorough-heating guidance follows the BfR’s household food-hygiene recommendations. BfR food hygiene guidance.
Questions about this recipe
Should I grind the saffron first?
Yes. Finely grind the measured threads immediately before making the saffron preparation.
Are the cooking times exact?
No. Equipment, ingredient size and starting temperatures affect the time. The required doneness takes priority.