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Saffron Fish Soup

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Ingredients
  White fish 12 Ounce (350 Grams)
  Old potatoes 2 Medium
  Cucumber 1⁄4 Small
  Fish stock/Chicken stock 1 1⁄4 Pint (750 Milliliter)
  Ground black pepper To Taste
  Saffron powder/Saffron strands 1 Pinch
  Paprika 1⁄4 Teaspoon
  Single cream/Fromage frais 1⁄4 Pint
  Paprika To Taste (For Garnish)
  Salt To Taste
Directions

Skin and dice the fish; remove any bones.
Peel and finely dice or grate the potatoes and cucumber.
Put the fish and vegetables into a saucepan with the stock, a little seasoning, the saffron and paprika.
Cover the pan and cook steadily for 15 minutes.
Sieve or liquidize the mixture, return to the pan and heat with the cream or fromage frais.
Do not allow to boil.
Top with a sprinkling of paprika.
A Fish Chowder makes a very satisfying meal.
Chop 4 bacon rashers as in the Corn Chowder.
Fry until crisp then add the diced, not grated potatoes and diced cucumber.
Continue as above.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 922 Calories from Fat 293

% Daily Value*

Total Fat 33 g51%

Saturated Fat 16.6 g83.2%

Trans Fat 0 g

Cholesterol 313.1 mg104.4%

Sodium 1639.7 mg68.3%

Total Carbohydrates 71 g23.6%

Dietary Fiber 8.8 g35.2%

Sugars 3.3 g

Protein 87 g173.4%

Vitamin A 47.5% Vitamin C 120.7%

Calcium 34.9% Iron 27.2%

*Based on a 2000 Calorie diet

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Saffron Fish Soup Recipe