{"id":2133,"date":"2026-01-05T19:01:31","date_gmt":"2026-01-05T19:01:31","guid":{"rendered":"https:\/\/stagingen.saffrona.eu\/?p=2133"},"modified":"2026-10-15T15:12:56","modified_gmt":"2026-10-15T15:12:56","slug":"light-saffron-fish-soup","status":"publish","type":"post","link":"https:\/\/www.saffrona.eu\/en\/light-saffron-fish-soup\/","title":{"rendered":"Light saffron fish soup \u2014 recipe for two"},"content":{"rendered":"<style>.sf-recipe-facts{background:#fbf9f5;border:1px solid #e5dce9;border-radius:14px;padding:22px;margin:24px 0}.sf-recipe-facts h2{margin-top:0!important}.sf-recipe-facts dl{display:grid;grid-template-columns:minmax(115px,1fr) 3fr;gap:10px 18px;margin:0}.sf-recipe-facts dt{font-weight:700;color:#50305f}.sf-recipe-facts dd{margin:0}.sf-recipe-faq details{border-bottom:1px solid #e5dce9;padding:16px 0}.sf-recipe-faq summary{cursor:pointer;font-weight:600;line-height:1.5}.sf-recipe-faq details p{margin:12px 0 0}.sf-recipe-steps li{margin-bottom:20px}.sf-recipe-photo img{display:block;max-width:100%;height:auto;border-radius:12px}.sf-recipe-photo{margin:28px 0}.sf-recipe-photo figcaption{font-size:14px;line-height:1.6;color:#555;margin-top:10px}@media(max-width:767px){.sf-recipe-facts{padding:20px}.sf-recipe-facts dl{grid-template-columns:1fr;gap:4px}.sf-recipe-facts dd{margin-bottom:12px}}<\/style>\n<style>.sf-recipe-nav{display:flex;flex-wrap:wrap;gap:12px;margin:20px 0}.sf-recipe-nav a,.sf-recipe-nav button{min-height:44px;padding:10px 16px;border:1px solid #d7c9df;border-radius:8px;background:#f6f0f8;color:#50305f;font:inherit}.sf-shop-story{padding:26px;margin:28px 0;background:#f6f0f8;border:1px solid #dfd1e6;border-top:4px solid #ad8641;border-radius:16px}.sf-shop-story a{display:inline-flex;align-items:center;min-height:48px;padding:12px 20px;border-radius:8px;background:#633b78;color:#fff!important}.sf-related-recipes{padding:24px;background:#fbf9f5;border:1px solid #e5dce9;border-radius:14px;margin:28px 0}.sf-related-recipes a{display:inline-block;min-height:44px;padding:8px 0}.sf-saffron-guide{padding:26px;margin:30px 0;background:#fbf9f5;border:1px solid #e5dce9;border-radius:16px}.sf-hub-methods{display:grid;grid-template-columns:1fr 1fr;gap:20px}.sf-recipe-facts dd{overflow-wrap:anywhere}a:focus-visible,button:focus-visible,summary:focus-visible{outline:3px solid #ad8641;outline-offset:3px}@media(max-width:767px){.sf-hub-methods{grid-template-columns:1fr}.sf-shop-story a{width:100%;justify-content:center;box-sizing:border-box}}@media print{header,footer,#wpadminbar,.sf-recipe-nav,.sf-shop-story,.sf-related-recipes{display:none!important}.sf-recipe-facts,.sf-recipe-photo{break-inside:avoid}}<\/style>\n<nav class=\"sf-recipe-nav\" aria-label=\"Recipe shortcuts\"><a href=\"#ingredients\">Jump to ingredients<\/a><a href=\"#method\">Method<\/a><a href=\"#sf-saffron-guide\">Prepare saffron<\/a><button type=\"button\" onclick=\"window.print()\">Print recipe<\/button><\/nav>\n<p>Fish fillet, carrot and celery in a mild stock. Cook the fish fully before adding the separately prepared saffron at the end.<\/p>\n<section class=\"sf-recipe-facts\" aria-label=\"Recipe at a glance\">\n<h2>Recipe at a glance<\/h2>\n<dl>\n<dt>Yield<\/dt>\n<dd>2 large servings<\/dd>\n<dt>Preparation<\/dt>\n<dd>10 min<\/dd>\n<dt>Cooking<\/dt>\n<dd>25 min<\/dd>\n<dt>Total<\/dt>\n<dd>35 min<\/dd>\n<dt>Equipment<\/dt>\n<dd>Saucepan or frying pan as described, knife, board, mortar and cup<\/dd>\n<dt>Allergens<\/dt>\n<dd>Fish and celery. Check stock for additional allergens.<\/dd>\n<\/dl>\n<p>Times are estimates. Follow the stated doneness cues and adjust cooking time as needed. Separate side dishes take additional time.<\/p>\n<\/section>\n<h2 id=\"ingredients\">Ingredients<\/h2>\n<ul>\n<li>300 g skinless, boneless fish fillet, such as cod or pollock<\/li>\n<li>0.1 g saffron threads<\/li>\n<li>2 tbsp water at about 75 \u00b0C for the saffron<\/li>\n<li>1 litre mild fish or vegetable stock<\/li>\n<li>1 small shallot, finely chopped<\/li>\n<li>1 small carrot, thinly sliced<\/li>\n<li>1 celery stalk, finely sliced<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>Salt and white pepper to taste<\/li>\n<li>Optional: fresh parsley<\/li>\n<\/ul>\n<p>Vegetable stock gives a milder fish flavour. Fennel can replace the celery stalk, but bought stock may still contain celery.<\/p>\n<aside class=\"sf-shop-story\">\n<p class=\"sf-eyebrow\">From Herat to your kitchen<\/p>\n<h2>A small amount, a distinctive dish<\/h2>\n<p>Choose saffron threads from Herat for this recipe. Explore Saffrona\u2019s pack sizes and documented batch information, then prepare only the amount you need.<\/p>\n<p><a href=\"https:\/\/www.saffrona.eu\/en\/buy-afghan-saffron\/\" target=\"_blank\" rel=\"noopener\">Choose saffron for your kitchen \u2192<\/a><\/aside>\n<figure class=\"sf-recipe-photo\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.saffrona.eu\/en\/wp-content\/uploads\/2026\/01\/Leichte-Fischsuppe-mit-Safran.png\" alt=\"Serving suggestion for fish soup with saffron.\" loading=\"lazy\" width=\"768\" height=\"512\"><figcaption>Serving suggestion for fish soup with saffron.<\/figcaption><\/figure>\n<h2 id=\"method\">Method, step by step<\/h2>\n<ol class=\"sf-recipe-steps\">\n<li id=\"step-1\"><strong>Prepare.<\/strong> 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.<\/li>\n<li id=\"step-2\"><strong>Soften the vegetables.<\/strong> Heat oil over medium-low heat. Soften the shallot for 2\u20133 minutes, add carrot and celery and cook another 2 minutes without strong browning.<\/li>\n<li id=\"step-3\"><strong>Simmer the stock.<\/strong> Add stock, bring to the boil, then gently simmer for 8\u201310 minutes until the vegetables are almost tender.<\/li>\n<li id=\"step-4\"><strong>Cook the fish fully.<\/strong> Add fish to the hot broth. Allow about 5\u20138 minutes, extending for larger pieces. Check full cooking; as a hygiene guide, reach at least 70 \u00b0C for 2 minutes throughout, using a thermometer if necessary.<\/li>\n<li id=\"step-5\"><strong>Prepare saffron.<\/strong> Finely grind the saffron immediately before use. Stir with 2 tbsp non-boiling water at about 75 \u00b0C for 1 minute, then leave for 3\u20135 minutes at room temperature. Prepare this during the final 4\u20136 minutes of cooking.<\/li>\n<li id=\"step-6\"><strong>Finish and serve.<\/strong> 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.<\/li>\n<\/ol>\n<h2>Variations and practical tips<\/h2>\n<ul>\n<li>Prepare the measured amount of saffron freshly and add it at the final stage described in the method.<\/li>\n<li>Allow separately for any additional side dish and its ingredients and allergens.<\/li>\n<\/ul>\n<p>The raw-fish handling and thorough-heating guidance follows the BfR\u2019s household food-hygiene recommendations. <a href=\"\">BfR food hygiene guidance<\/a>.<\/p>\n<section class=\"sf-recipe-faq\">\n<h2>Questions about this recipe<\/h2>\n<details>\n<summary>Should I grind the saffron first?<\/summary>\n<p>Yes. Finely grind the measured threads immediately before making the saffron preparation.<\/p>\n<\/details>\n<details>\n<summary>Are the cooking times exact?<\/summary>\n<p>No. Equipment, ingredient size and starting temperatures affect the time. The required doneness takes priority.<\/p>\n<\/details>\n<\/section>\n<aside class=\"sf-related-recipes\">\n<h2>Where to cook next<\/h2>\n<p>Explore a complementary dish or another way to use your saffron.<\/p>\n<ul>\n<li><a href=\"https:\/\/www.saffrona.eu\/en\/saffron-vegetable-soup\/\" target=\"_blank\" rel=\"noopener\">Saffron vegetable soup \u2014 clear broth in about 30 minutes<\/a><\/li>\n<li><a href=\"https:\/\/www.saffrona.eu\/en\/fish-fillets-with-saffron-sauce\/\" target=\"_blank\" rel=\"noopener\">Fish Fillets with Saffron Sauce \u2014 A Light Mediterranean Main<\/a><\/li>\n<li><a href=\"https:\/\/www.saffrona.eu\/en\/saffron-rice-recipe\/\" target=\"_blank\" rel=\"noopener\">Basic Saffron Rice Recipe \u2014 Fluffy Golden Basmati in 7 Steps<\/a><\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.saffrona.eu\/en\/saffron-academy\/saffron-recipes\/\" target=\"_blank\" rel=\"noopener\">Browse all saffron recipes \u2192<\/a><\/aside>\n<aside class=\"sf-saffron-guide\" id=\"sf-saffron-guide\" aria-labelledby=\"sf-guide-title\">\n<p class=\"sf-eyebrow\">The Saffrona recommendation<\/p>\n<h2 id=\"sf-guide-title\">Prepare saffron: grind freshly, use thoughtfully<\/h2>\n<p>Keep saffron as threads until needed, in a dry, dark and airtight container. <strong>Finely grind the measured amount immediately before use.<\/strong> Only threads intended as decoration remain whole.<\/p>\n<div class=\"sf-hub-methods\">\n<section>\n<h3>For warm dishes and drinks<\/h3>\n<p>Mix freshly ground saffron with a little <strong>non-boiling water at about 75 \u00b0C<\/strong>. Stir for <strong>1 minute<\/strong>, then leave for <strong>3\u20135 minutes at room temperature<\/strong>. Add the preparation to your dish or drink. Follow the recipe for the amount of water.<\/p>\n<\/section>\n<section>\n<h3>For ice cream, desserts and cold drinks<\/h3>\n<p>Place freshly ground saffron between a few pieces of ice in a glass. <strong>Stir for 1 minute at room temperature<\/strong>, then <strong>leave for 3\u20135 minutes<\/strong>. Use the cold preparation and count the melted ice as part of the recipe\u2019s liquid.<\/p>\n<\/section>\n<\/div>\n<p><strong>Add towards the end:<\/strong> Saffrona recommends adding prepared saffron during the final stage rather than cooking it for a long time. For baked goods, incorporate the preparation into the batter or dough before baking.<\/p>\n<p>This is our culinary recommendation. The necessary cooking and baking steps in each recipe still apply.<\/p>\n<\/aside>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"@id\":\"https:\/\/saffrona.eu\/en\/light-saffron-fish-soup\/#recipe\",\"name\":\"Light saffron fish soup \u2014 recipe for two\",\"description\":\"Fish fillet, carrot and celery in a mild stock. 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Cook the fish fully before adding the separately prepared saffron at&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[123],"tags":[],"class_list":["post-2133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saffron-main-dishes"],"_links":{"self":[{"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/posts\/2133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/comments?post=2133"}],"version-history":[{"count":5,"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/posts\/2133\/revisions"}],"predecessor-version":[{"id":3919,"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/posts\/2133\/revisions\/3919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/media\/2134"}],"wp:attachment":[{"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/media?parent=2133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/categories?post=2133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saffrona.eu\/en\/wp-json\/wp\/v2\/tags?post=2133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}