Fish Soup with Saffron and Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp olive oil3 medium carrots, peeled, chopped2 leeks (white and pale green parts only), chopped2 celery stalks, chopped1 red bell pepper, chopped1 bay leaf1 or 2 pinches of saffron threads 2 cups dry white wine1 & 1/2 cups of bottled clam juice1 cup of whipping cream1 pound skinless & boneless Sea bass fillet, cut into 1 inch pieces1 pound Sea scallops, cut in half fresh chives, chopped
Heat olive oil in heavy large skillet over medium heat. Add carrots, leeks, celery, bell pepper, bay leaf and saffron to skillet and saute 5 minutes. Add wine and clam juice to skillet and bring to a boil. Reduce heat to medium and simmer 10 minutes. Add cream and simmer until vegetables are tender, about 5 minutes. Add fish and scallops to soup and simmer until just cooked through, about 3 minutes. Season to taste with salt and pepper. Remove bay leaf from soup. Ladle into large shallow bowls. Sprinkle with chopped fresh chives and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user APOLLO401.
Number of Servings: 4
Recipe submitted by SparkPeople user APOLLO401.
Nutritional Info Amount Per Serving
- Calories: 605.9
- Total Fat: 24.8 g
- Cholesterol: 84.1 mg
- Sodium: 742.1 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 10.4 g
- Protein: 32.2 g
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