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Diva's Gwen Saffroni Seafood Soup

divas.dishes's picture
This is velvety smooth lightly fruity seafood soup. Great for lunch or dinner any time of the year.
  Bacon strip 4
  Sweet onion 1⁄4
  Peppers 1⁄2 (You Can Use Red, Orange Or Yellow)
  Clam juice 8 Ounce (1 Bottle)
  Vegetable stock 3 Cup (48 tbs) (Unless You Have Fish Stock On Hand)
  Port wine 1⁄4 Cup (4 tbs)
  Oranges 2
  Saffron powder 1 Teaspoon
  Saffron 1 Pinch
  Bay leaves 2
  Smoked paprika 1 Teaspoon
  Olive oil 1 Tablespoon
  Anchovy paste 1 Teaspoon (Of 2-3 Anchovies Mashed Up, It Gives A Lovely Saltiness And Sea Taste To The Soup)
  Tomato paste 1⁄4 Cup (4 tbs) (This Is Something I Dont Use Too Often Since It Tends To Be Too Pasty And Strong But With This Recipe It Is Wonderful. Just Dont Use Too Much!).)
  Seafood 1 Cup (16 tbs) (Preferably Whatever Is In Season & Fresh. When I Made It I Used What I Had On Hand In The Freezer. Some Cod, Mahi Mahi & Shrimp.)
  Fresh basil/Fresh parsley 1 Bunch (100 gm) (You Can Go Without This If You Want It Just A Garnish Really)

1. Heat up pan & add the bacon cook on medium to low so as not to burn the bacon or over cook it.

2. Add your chopped onion & bell pepper cook on med to low heat until soft. If you don’t have enough bacon fat to sweat your pepper & onion add a bit of olive oil.

(remember no green, if you can’t find fresh you can usually find frozen)

3. Deglaze your pan with a bit of port wine about a 1/4th cup. (fancy word for getting those scrumptious bits stuck on the bottom of the pan loosened so it can add luciouse taste to your creations)

4. Grate the skin of the oranges into the port & aromatics.

5. Add your anchovy, Saffron powder, paprika and just let simmer and cook down on low for a few minutes.

6. Add tomato paste, whole saffron, bay leaves, clam juice, juice of the two oranges & broth.

7. Now let these ingredients mingle and play a bit. Let simmer for at least an hour.

8. While broth is bathing cut your fish into bit size chunks. You have license here to cut the size you would like. Just be aware of the size. The smaller you cut you pieces the faster they will cook.

9. If you have shrimp that needs deveining etc. you can also do that now.

10. If you are going to use my lemon Allioli sauce prepare now.

11. Once you’ve prepared your sauce and your fish bring broth up to a mild boil. You don’t want it going crazy and roaring just enough to help gently poach or lightly cook your fish.

12. Add your heaviest and most dense feeling fish first.

13. Cook for a few minutes then add your shrimp & cook another few minutes. Keep an eye on your soup. Shrimp should be just pink and forming a bit of a C shape.

14. As soon as your shrimp is cooked remove the soup from the heat, so your fish & shrimp won’t over cook. The last thing you want is hard overcooked fish, yuck!

15. Spoon soup into bowls and spoon some John lemony Alloili Sauce into the middle and top with a bit of fresh basil or parsley (if you have on hand).

16. Serve with a nice crusty bread or a garlicky crostini

17. This soup has quite a bit of saltiness with anchovies and clam juice. I’d let people salt and pepper their own soup to taste.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy
This was created for my husband who was sick of all the beef & dairy protein we'd been eating on a diet. He wanted fish, but it was an unusually cold early November day & rainy southern California day. I wanted to make a soup or a stew, thus the soup. I happen to be doing a major clean in my kitchen and had the TV on. Of course I was watching food on Cooking channel. There was a new show on called Pitchin' In with Lynn Crawford, who is amazing by the way. One of her episodes was about oranges, so in came the oranges for this recipe. I love using oranges in my creations because I have two Orange trees. I also love Spanish/Mediterranean influenced flavors so in came the saffron and one of my favorite spices smoked paprika!
Saffron Orange Seafood Soup

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Diva's Gwen Saffroni Seafood Soup Recipe, Saffron Orange Seafood Soup