Saffron fish soup with aioli

Name: Saffron fish soup with aioli
Total time: 40 min
Cuisine: Swedish
Ingredients: 1 yellow onion; 2 cloves garlic; 2 carrots; 1 leek; 300 g potato; 2 tbsp butter; 2 tbsp tomato paste; 1 sachet saffron; ≈ 1 l water; 2 cubes fish stock; 2 dl double cream; 400 g cod fillet; 200 g salmon fillet, skinless; 150 g prawns, cooked and peeled; 3 ½ tbsp dill; salt, to taste; black pepper, to taste; 1 dl aioli sauce; 8 slices bread

A creamy saffron fish soup with cod, salmon and prawns, served with aioli and good bread. Swap some of the fish for mussels or other shellfish if you like.

40 minTime
30 minHands-on
4Portions
≈ 72 krper portion
920kcal per portion

Contains: Milk protein, Lactose, Fish, Shellfish, Egg, Gluten

Ingredients for 4 portions

1Yellow onion
2 clovesGarlic
2Carrots
1Leek
300 gPotato
2 tbspButter
2 tbspTomato paste
1 sachetSaffron
≈ 1 lWater
2 cubesFish stock
2 dlDouble cream
400 gCod fillet
200 gSalmon fillet, skinless
150 gPrawns, cooked and peeled
3 ½ tbspDill
to tasteSalt
to tasteBlack pepper

On the side

1 dlAioli sauce
8 slicesBread

Method

Peel and chop the onion and garlic. Peel the carrots and potatoes and cut them into small dice. Rinse the leek and slice it thinly.
Gently fry the vegetables in the butter in a large saucepan for 3–4 minutes without letting them colour. Stir in the tomato purée and saffron.
Pour in the water, crumble in the stock cubes and bring to the boil.
Simmer the soup with the lid on for about 15 minutes, until the potatoes are tender.
Cut the cod and salmon into 3 cm chunks and chop the dill.
Pour in the cream and bring back to the boil. Add the fish and poach over a low heat for 4–5 minutes, until just cooked through.
Add the prawns and let them heat through. Season with salt and pepper and scatter over the dill.
Serve the fish soup with aioli and bread.

The cost is estimated from Swedish grocery prices.

Saffron fish soup with aioli

Ingredients for 4 portions

On the side

Method

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