Clear Fish Broth with Fennel and Saffron

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This clear fish broth is fragrant and refined, with fennel and saffron as gentle flavour notes. It is an elegant soup that works beautifully as a light starter for fish lovers.

Serves: 4 people

Preparation time: 25 min

Ingredients

• fish stock – 5 1/2 cups
• fennel bulb, cut into fine strips – 1
• shallots, chopped – 2
• carrot, cut into fine strips – 1
• saffron threads – 1/2 tsp
• dry white wine – 1/2 cup
• cod fillet, cut into chunks – 9 oz
• olive oil – 1 tbsp
• salt – 1/2 tsp
• white pepper – 1/4 tsp
• fennel fronds, chopped – 1 tbsp

Method

1. Heat the olive oil in a saucepan and gently cook the shallots, fennel and carrot for 4 minutes.
2. Deglaze with the white wine and add the fish stock and saffron.
3. Let the broth simmer gently for 12 minutes so the flavours can come together.
4. Add the cod to the broth and poach for 4 minutes until the fish is just cooked.
5. Season with salt and white pepper and finish with chopped fennel fronds.