White Fish Soup with Saffron

Name: White Fish Soup with Saffron
Cuisine: European
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion, chopped; 2 stalks celery, chopped; 1 leek, white part only, chopped; 1 medium fennel bulb, fronds reserved, bulb chopped; 3 cloves garlic, crushed; Juice of 1/2 lemon; Grated zest of 1 lemon; 14 oz can chopped tomatoes; 1 small red pepper, seeded and chopped; Pinch of saffron threads; 2 sprigs thyme; 4 cups vegetable stock; Pinch of cayenne pepper; 14 oz boneless white fish fillets, whole or roughly chopped; 1/2 teaspoon Celtic sea salt; 2 tablespoons nutritional yeast flakes; Pinch of freshly cracked black pepper

2 steps

Updated at: Thu, 17 Aug 2023 07:35:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories234.2 kcal (12%)

Total Fat9.1 g (13%)

Carbs17.8 g (7%)

Sugars9 g (10%)

Protein22.7 g (45%)

Sodium1208.7 mg (60%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsextra virgin olive oil

white part only, chopped

1fennel bulb

medium, fronds reserved, bulb chopped

3cloves garlic

crushed

0.5juice of lemon

1grated zest of lemon

14 ozcan chopped tomatoes

1red pepper

small, seeded and chopped

saffron threads

2sprigs thyme

4 cupsvegetable stock

cayenne pepper

14 ozboneless white fish fillets

whole or roughly chopped

½ teaspoonceltic sea salt

2 tablespoonsnutritional yeast flakes

black pepper

freshly cracked

Instructions

Step 1

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, leek, chopped fennel and garlic, and cook for 3-4 minutes or until soft. Add the lemon juice and zest, tomato, pepper, saffron and thyme, reserving a little of the time to use as a garnish. Cook for 2 to 3 minutes, then at the stock and Cayenne pepper. Bring to a boil, then reduce the heat and simmer for 25 to 30 minutes. At the fish and simmer for another 10 minutes.

Step 2

Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. (Alternatively, purée the soup before adding the fish.) Add the salt to taste, reheat if necessary, then serve sprinkled with yeast flakes, if using, and black pepper, and garnished with reserved fennel fronds and thyme.