Filter
Reset
Sort ByRelevance
CREATIVEVESTS
Creamy fish soup with lemon and saffron
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the shallot for about 4 minutes at a low setting.
-
Add the garlic and lemon zest and fruit for another minute. Extinguish with the lemon juice and wine and add the saffron.
-
Pour in the stock and the cream and bring to the pan without the lid.
-
Season the soup with salt and pepper and, if necessary, bind with cold butter.
-
Meanwhile, rinse the fish fillets under cold water and cut into equal pieces.
-
Add the fish and shrimp to the soup and leave to cook for about 10 minutes.
-
Stir a handful of dill through the soup just before serving.
-
Tasty with baguette and aioli.
-
20 minLunchbaguette, olive oil, deep-frozen garden beans, garlic, fresh mint, lemon, parma ham, raw ham, (buffalo) mozzarella,crostini with mozzarella, broad beans and parma ham
-
25 minLunchpuff pastry, tomato paste, cheese, salami, rosemary,triangular pizzas
-
20 minLunchroot, pumpkin, olive oil, onion, Thai Red curry pasta, vegetable stock, coconut milk, fresh coriander,carrot pumpkin soup with coriander oil
-
20 minLunchegg, cream, almond flavor, butter, Easter bread, powdered sugar,French toast deluxe
Nutrition
185Calories
Sodium0% DV0g
Fat9% DV6g
Protein50% DV25g
Carbs1% DV2g
Fiber0% DV0g
Loved it