Fisk Soppa med Saffran – Fish Soup with Saffron

Today, I had live cooking at instagram with our Maestro Om William Wongso. I did this amazing good Fish Soup with safrron and homebaked Semlor. So here is the recipe for the soup

I N G R E D I E N T S

600gr mixed fish (eg cod and salmon)
500gr shrimp with shells
2 cloves garlic, chopped
1 fennel, sliced
1 leek, in slices
1 carrot, in thin slants
0.5gr saffron
2 tbs tomato puree
3 tomatoes, diced
3 dl white wine
3 dl whipping cream
0.8 l fish broth, or shellfish broth (if you bought the broth, use a small amount.)
1 teaspoon dried thyme
black pepper, freshly ground
ev salt
neutral rapeseed oil, to fry in
1 dl fresh parsley, chopped

H O W T O P R E P A R E

In a heavy-bottomed saucepan, fry the leeks, fennel, garlic and carrot until soft, but without it taking on color.
Raise the heat and add the tomato and tomato puree and let it simmer for a few minutes.
Pour on saffron, white wine, fish broth, cream and thyme. Cook for 7-8 minutes.
Meanwhile, cut the fish into mouth-sized pieces. When the soup is cooked through, season with salt and pepper.
Pull the pot off the plate and put the fish in the soup.
Put the lid on and let it soak for 10 minutes so the fish is cooked.
While the fish is cooking, grate the garlic over the mayonnaise and drizzle some lemon over. Stir well.
Peel the prawns and top the soup just before serving, sprinkle with the parsley and serve immediately with aioli and a good loaf of bread.
Sort your shells from the vegetables and shrimp shells for recycling and enjoy your soup!