Fish soup with potatoes and saffron
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1,5 Lb/680 gr. potato ,peeled and diced1 large onion chopped1 clove garlic chopped7 oz/200 gr celery root chopped3 cups water2 envelopes chicken bulion (or fish)13 oz/370 gr salmon skinned3 oz /85gr whiting fillet1 Tsp saffron1Tsp ground black pepperjuice from 1/2 lemon1/2 cup/1.25 Dl. fresh parsley
Bring water to a boil add the chicken stock,garlic
onion .celery root and potatoes cook on medium until soft cut the fish into dice add fish to the pot cook for a few minutes, mash the fish and potatoes carefully
it should still be a bit chunky, ground the saffron with the salt add to pot with black pepper.add lemon juice
if this is too thick add some water and some salt.
Sprinkle parsley over soup when serving.
This is a fairly thick soup ,if you like it thinner add more broth. Serve with a rustick whole grain bread.
Serving Size: serves 6 as apetizer or 4 as a whole meal
onion .celery root and potatoes cook on medium until soft cut the fish into dice add fish to the pot cook for a few minutes, mash the fish and potatoes carefully
it should still be a bit chunky, ground the saffron with the salt add to pot with black pepper.add lemon juice
if this is too thick add some water and some salt.
Sprinkle parsley over soup when serving.
This is a fairly thick soup ,if you like it thinner add more broth. Serve with a rustick whole grain bread.
Serving Size: serves 6 as apetizer or 4 as a whole meal
Nutritional Info Amount Per Serving
- Calories: 247.0
- Total Fat: 5.7 g
- Cholesterol: 59.5 mg
- Sodium: 108.8 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 3.3 g
- Protein: 23.6 g
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