Fish soup with saffron
A delicious fish soup with a yellow glow from the saffron.
Saffron comes from the stems of the saffron crocus and each flower contains three stems, one gram requires about 150 saffron crocuses!
Makes 5l / 20 portions.
Allergens and dietary requirements
- Fish
- Sulphite
- Celery
- Pescetarian
Ingredients
60
ml
sunflower oil400
g
fennel bulb, cut in brunoise400
g
red sweet pepper, cut in brunoise400
g
onion, diced300
g
celery, cut in brunoise6
cloves
garlic, finely cut2
lemons, juice and zest600
ml
white wine0.5
g
saffron4
l
fish stockas needed
coriander, cutas needed
salt and pepper