Best 3 Saffron Seafood Soup Recipes
Embark on a culinary journey to the depths of the sea with our Saffron Seafood Soup, a symphony of flavors that will tantalize your taste buds. Dive into a rich broth infused with the vibrant hues and exotic aroma of saffron, a precious spice that lends its distinctive character to this delectable dish. A medley of succulent seafood treasures awaits you, from tender shrimp and calamari to flaky white fish, each morsel bursting with briny goodness. Vegetables, such as sweet carrots, crisp celery, and aromatic onions, add a delightful crunch and natural sweetness, while a touch of cream gently enriches the soup, creating a velvety texture that caresses the palate. This Saffron Seafood Soup promises an unforgettable dining experience, whether you're hosting a special gathering or simply seeking a comforting meal on a chilly evening. Accompanying this main course are two additional recipes that perfectly complement the soup. Delight your guests with a refreshing Saffron Aioli, a creamy and flavorful sauce that adds a touch of sophistication to any dish. Alternatively, indulge in the warmth and spice of Saffron Rice, a fragrant and colorful side dish that will transport you to the vibrant markets of the East.
Here are our top 3 tried and tested recipes!
SAFFRON SEAFOOD SOUP WITH AIOLI
Provided by Moira Hodgson
Categories one pot, main course
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut the fish fillets into inch-and-a-half pieces. Peel the shrimp; cut the scallops in half if they are large. Sprinkle the saffron threads into half a cup of water and set aside.
- Meanwhile, heat the olive oil in a heavy casserole or stock pot. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
- Add fish, scallops and shrimp and cook four to five minutes. Remove from heat, season with salt and pepper and sprinkle with parsley. Serve the stew in heated bowls, passing the bread and aioli separately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1488 milligrams, Sugar 2 grams, TransFat 0 grams
SAFFRON SEAFOOD SOUP
This recipe is a variant of a spanish soup recipe of my mother based on tomatoes, shrimps and bread. In this case I have used fish and avoid the use of bread to make it lighter. Pollock has been used but other fish such as cod, monkfish, or similar can also be used. Parsley can be substituted with coriander leaves, getting a stronger taste.
Provided by SLA_Gaia
Categories Clear Soup
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- - Season with salt and pepper according to taste.
- - Serve with parsley on top.
SEAFOOD AND SAFFRON TOMATO AND FENNEL SOUP
Steps:
- Heat the oil in a large pot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until vegetables are softened. Add tomatoes and their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt to the pot. Simmer for 30 minutes. Meanwhile, steam the nussels in the remaining 1/2 cup wine in a large skillet just until they open. Allow to cool slightly and then remove the mussels from the shells and strain the liquid. During the last 5 minutes of cooking, add the mussels and the steaming liquid, shrimp and fish to the tomato saffron broth. Stir in the orange zest. Serve soup with sprinkle of chopped chives and a selection of baguette crisps.
Tips:
- Use Fresh Seafood: For the best flavor, use fresh seafood whenever possible. If you can't find fresh seafood, frozen seafood is a good alternative.
- Choose the Right Saffron: There are two main types of saffron: Spanish saffron and Iranian saffron. Spanish saffron is considered to be the highest quality, but it is also more expensive. Iranian saffron is a good budget-friendly option and has a slightly different flavor profile.
- Toast the Saffron: Toasting the saffron before using it will help to release its flavor and aroma. You can toast the saffron in a pan over low heat or in the oven at a low temperature.
- Use a Good Quality Fish Stock: The fish stock is an important part of this soup, so it's important to use a good quality stock. You can make your own fish stock or use a store-bought stock.
- Add Vegetables: Vegetables add flavor and texture to the soup. Some good options include carrots, celery, onions, and leeks.
- Don't Overcook the Seafood: Seafood cooks quickly, so it's important not to overcook it. Overcooked seafood will be tough and chewy.
Conclusion:
Saffron seafood soup is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. The saffron gives the soup a beautiful golden color and a unique flavor. This soup is sure to be a hit with everyone who tries it.
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