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!

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