Fish Soup with Saffron and Cream

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Fish Soup with Saffron and Cream calories by ingredient

Introduction

This marvelous soup takes only minutes to prepare. You can substitute shrimp for the fish or scallops. I suggest serving with good bread. This marvelous soup takes only minutes to prepare. You can substitute shrimp for the fish or scallops. I suggest serving with good bread.

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 4

Ingredients

3 tbsp olive oil

3 medium carrots, peeled, chopped

2 leeks (white and pale green parts only), chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 bay leaf

1 or 2 pinches of saffron threads

2 cups dry white wine

1 & 1/2 cups of bottled clam juice

1 cup of whipping cream

1 pound skinless & boneless Sea bass fillet, cut into 1 inch pieces

1 pound Sea scallops, cut in half

fresh chives, chopped

Directions

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.