Saffron Cream Fish Soup
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | floz | Olive oil |
| 1.00 | x | Leeks , white part only diced |
| 1.00 | cup | Celery , diced small |
| 1.00 | cup | Carrots , diced small |
| 0.50 | tsp | Saffron threads |
| 1.00 | cup | Wine, white dry |
| 1.00 | x | Bay leaves, whole |
| 1.50 | qt | Knorr Ultimate Clam Base, prepared |
| 1.00 | x | Bell pepper, red small dice |
| 2.00 | cup | Cream, heavy |
| 1.00 | lb | Sea bass, fillet cut 1 inch pieces |
| 1.00 | lb | Shrimp p.d. large |
| Scallions chopped, to garnish |
Preparation
1. In a stockpot heat oil, sauté leeks celery and saffron for 5 minutes.
2. Add wine, bay leaf and prepared clam base. Let simmer for 10 min.
3. Add cream and simmer until vegetables are cooked, about 4 minutes.
4. Turn off heat, add seafood, stir for 2 min. Adjust seasoning, garnish with scallions before serving.
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