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Creamy fish soup with lemon and saffron
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Ingredients
Directions
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Heat the oil and fry the shallot for about 4 minutes at a low setting.
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Add the garlic and lemon zest and fruit for another minute. Extinguish with the lemon juice and wine and add the saffron.
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Pour in the stock and the cream and bring to the pan without the lid.
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Season the soup with salt and pepper and, if necessary, bind with cold butter.
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Meanwhile, rinse the fish fillets under cold water and cut into equal pieces.
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Add the fish and shrimp to the soup and leave to cook for about 10 minutes.
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Stir a handful of dill through the soup just before serving.
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Tasty with baguette and aioli.
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Nutrition
185Calories
Sodium0% DV0g
Fat9% DV6g
Protein50% DV25g
Carbs1% DV2g
Fiber0% DV0g
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