How to Cook Fish & Prawn Soup With Saffron

by Karin Siöö

This is my mom's recipe and one of the first dishes I made when I moved abroad (a long, long time ago). This soup is lactose free.

Supplies

  • 1 Leek
  • 800 Grams Canned whole tomatoes
  • 200 Milliliters white wine
  • 2 Garlic cloves
  • 3 Tablespoons Olive oil
  • 1 Gram Saffron
  • 1 Tablespoon Frozen or dried herbs;
  • Thyme
  • Basil
  • Rosemary
  • 900 Grams Fish (cod or other white fish)
  • 200 Grams Prawns (or as much as you like)
  • 2 Liters Water (2000 ml)
  • Fennel ( just to add flavor)
  • Fish stock
  • Instructions

    Step 1

    The supplies. What's missing is the fish stock, the water and the herbs. If you have fresh herbs, use that!

    Step 2

    Pour olive oil into a deep pot.

    Step 3

    Fry the leek and the garlic in the oil. Add the tomatoes. We used chopped tomatoes but it's better with whole ones. You're supposed to add the saffron before the tomatoes to get a richer flavor.

    Step 4

    Stir, and then add water, fish stock and wine.

    Step 5

    We didn't have a suitable wine to pour in the soup so we used cooking wine (without alcohol). It tastes better with a dry (white) wine.

    Step 6

    Chop the fish.

    Step 7

    If you wish to prepare the soup base and eat later follow the guide until this step. You can also thaw the fish and the prawns.

    Step 8

    Add the herbs and the fish. Set to boil again.

    Step 9

    Add the prawns and serve! Happy Father's Day!