Description
An elegant yet comforting soup featuring tender seafood in a luxurious saffron-infused creamy broth that feels rich, warming, and beautifully balanced.
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
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the onion, leek, and fennel and sauté until soft and fragrant, about 6–8 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Crumble the saffron threads into the pot and pour in the white wine.
- Simmer for 1–2 minutes to release the saffron aroma.
- Add the seafood stock and diced potatoes.
- Bring to a gentle simmer and cook until the potatoes are tender, about 12–15 minutes.
- Lower the heat and stir in the heavy cream.
- Add the shrimp, white fish, and mussels or clams.
- Simmer gently for 5–7 minutes, until the seafood is just cooked and shells open.
- Season with salt and black pepper.
- Remove from heat and finish with fresh herbs.
- Serve warm.
Notes
- Do not boil after adding seafood to keep it tender.
- Discard any mussels or clams that do not open.
- Broth can be prepared ahead; add seafood just before serving.
- Best served with crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 165 mg
