Shellfish Soup with Fennel and Saffron

Name: Shellfish Soup with Fennel and Saffron
Prep time: 35 min
Total time: 35 min
Yield: 4 people
Cuisine: French
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 1 small fennel bulb, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 3/4 cup dry white wine; 4 cups fish stock; 1 1/2 lb mussels, cleaned; 12 oz raw shrimp, peeled; 1/4 tsp saffron threads; 1 cup diced tomatoes; 2 tbsp parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper

2 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A bright shellfish soup with mussels, shrimp and fennel, gently perfumed with saffron. It has a restaurant feel, yet the method stays approachable.

Serves: 4 people

Preparation time: 35 min

Ingredients

olive oil – 2 tbsp
onion, chopped – 1 medium
fennel bulb, diced – 1 small
garlic, minced – 2 cloves
tomato paste – 1 tbsp
dry white wine – 3/4 cup
fish stock – 4 cups
mussels, cleaned – 1 1/2 lb
raw shrimp, peeled – 12 oz
saffron threads – 1/4 tsp
diced tomatoes – 1 cup
parsley, chopped – 2 tbsp
salt – 3/4 tsp
black pepper – 1/2 tsp

Method

1. Heat the olive oil and cook the onion, fennel and garlic for 6 minutes until fragrant.
2. Stir in the tomato paste, add the wine and let it reduce briefly. Pour in the fish stock, tomatoes and saffron.
3. Simmer the broth for 10 minutes, then add the mussels. Cover and cook until they open, about 4 minutes.
4. Add the shrimp and cook for 2 to 3 minutes until pink and tender. Season with salt and pepper.
5. Scatter over the parsley and serve in wide bowls.