Name: Creamy Saffron Seafood Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil or butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 leek, sliced; 1 small fennel bulb, sliced; 1/2 teaspoon saffron threads; 1/2 cup dry white wine; 4 cups seafood stock or fish stock; 1 cup heavy cream; 2 medium potatoes, diced; 8 oz shrimp, peeled and deveined; 8 oz white fish fillets, cut into chunks; 12 oz mussels or clams, scrubbed; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 2 tablespoons fresh dill or parsley, chopped

I make Creamy Saffron Seafood Soup when I want something elegant, warming, and deeply flavorful. The saffron-infused broth feels luxurious, while the seafood and cream create a rich, comforting soup that still tastes light and balanced.

Why You’ll Love This Recipe

I love this recipe because it feels special without being complicated. The saffron adds a beautiful aroma and color, the seafood cooks quickly and stays tender, and the creamy broth brings everything together smoothly. I also like how this soup works just as well for a cozy dinner as it does for a more refined occasion. Creamy Saffron Seafood Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil or butter
onion, finely chopped
garlic, minced
leek, sliced
fennel bulb, sliced
saffron threads
white wine
seafood stock or fish stock
heavy cream
potatoes, diced
shrimp, peeled and deveined
white fish fillets, cut into chunks
mussels or clams
salt
black pepper
fresh dill or parsley

Directions

I start by heating olive oil or butter in a large pot over medium heat. I sauté the onion, leek, and fennel until soft and fragrant, then add the garlic and cook briefly.

I crumble the saffron threads into the pot and pour in the white wine, letting it simmer for a minute to release the aroma. I add the seafood stock and diced potatoes, bring everything to a gentle simmer, and cook until the potatoes are tender.

I lower the heat and stir in the cream, then add the fish, shrimp, and mussels. I let the soup simmer gently until the seafood is just cooked and the mussels open. I season with salt and black pepper and remove the pot from the heat.

I finish the soup with fresh herbs just before serving.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 20 minutes
Cook time: about 30 minutes
Total time: about 50 minutes

Variations

I sometimes add scallops for an extra luxurious touch. When I want a slightly lighter soup, I reduce the cream and add more stock. I also like adding a pinch of paprika or orange zest for extra warmth and depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the soup gently over low heat to avoid overcooking the seafood. I don’t recommend freezing this soup, as the cream and seafood can change texture. Creamy Saffron Seafood Soup

FAQs

Can I make this soup without saffron?

I find saffron essential for the signature flavor, but I sometimes substitute a small pinch of turmeric for color if needed.

What seafood works best in this soup?

I like using a mix of shrimp, white fish, and shellfish for the best texture and flavor.

Can I make this soup ahead of time?

I prepare the broth ahead and add the seafood just before serving for the best results.

Is this soup very rich?

I find it creamy but balanced, and I adjust the amount of cream to my preference.

What should I serve with saffron seafood soup?

I like serving it with crusty bread or toasted baguette slices.

Conclusion

I keep Creamy Saffron Seafood Soup in my rotation because it’s comforting, refined, and full of depth. With aromatic saffron, tender seafood, and a silky broth, this recipe gives me a soup that feels indulgent while still being warm and satisfying.