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Fish Soup with Fennel Shrimp and Saffron

Fish Soup with Fennel Shrimp and Saffron
Imagine a rich broth infused with the sweetness of caramelized onions and the subtle anise flavor of fennel. Succulent shrimp add a burst of freshness while threads of golden saffron weave through the soup like a whisper of the Mediterranean. This French-inspired fish soup is a masterful blend of flavors and textures that will leave you feeling cozy and satisfied on even the chilliest of evenings. The aroma alone will transport you to the sun-kissed shores of Provence, if only for a moment.
Ingredients
  • Fresh salmon, 125 g (4 oz),
  • Shrimp, 1 cup (120 g),
  • Fish broth, 5 cups (1200 ml),
  • Heavy cream, 1 cup (240 ml),
  • Fennel, 1 bulb,
  • Garlic, 2 cloves,
  • Onion, 1,
  • Carrots, 1,
  • Salt, 0.5 tsp (2 ml),
  • Pepper, 0.5 tsp (2 ml),
  • Saffron, 0.5 g (0.02 oz),
  • Aioli, 1 tbsp (15 ml),
  • Fresh cod, 125 g (4 oz)
Instructions

1. Cut the fish into 1-inch (2.5 cm) cubes.

2. Season the fish with salt and pepper.

3. Set the fish aside.

4. Peel and chop the vegetables.

5. Sauté them in a pot with saffron and butter until they're tender.

6. Add the heavy cream to the pot.

7. Add the fish broth to the pot.

8. Bring the mixture to a boil.

9. Season the soup with salt and pepper to taste.

10. Add the fish cubes to the pot.

11. Cook for 5 minutes or until the fish is cooked through.

12. Serve the soup hot.

13. Garnish the soup with shrimp on top.

14. Sprinkle fresh dill over the soup.

15. Place a dollop of aioli on the side.

16. Offer crusty bread for dipping if desired.

Tools
  • large pot
  • cutting board
  • knife
  • wooden spoon
  • fish spatula
  • serving bowls

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