French saffron fish soup

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An elegant fish soup with saffron, fennel, and tomato, just the sort of bowl you might order in a good French brasserie.

Serves: 4 people

Preparation time: 40 min

Ingredients

• olive oil – 2 tbsp
• onion – 1 large, chopped
• fennel bulb – 1, thinly sliced
• garlic – 3 cloves, minced
• tomatoes – 3, diced
• tomato paste – 1 tbsp
• fish stock – 6 cups
• saffron – 1/4 tsp
• white fish fillet – 1 lb, cut into chunks
• shrimp – 7 oz
• parsley – 2 tbsp, chopped
• salt – to taste
• black pepper – to taste

Method

Step 1
Heat the olive oil in a large pot and cook the onion and fennel for 5 minutes. Add the garlic and cook briefly.

Step 2
Stir in the tomatoes and tomato paste and let them cook gently for 3 minutes.

Step 3
Pour in the fish stock and add the saffron. Simmer the soup for 15 minutes.

Step 4
Add the white fish and shrimp and let them cook gently for another 6 to 8 minutes.

Step 5
Season with salt and black pepper and sprinkle with parsley.