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Creamy fish soup with lemon and saffron
 
 
4 ServingsPTM30 min

Creamy fish soup with lemon and saffron


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Directions

  1. Heat the oil and fry the shallot for about 4 minutes at a low setting.
  2. Add the garlic and lemon zest and fruit for another minute. Extinguish with the lemon juice and wine and add the saffron.
  3. Pour in the stock and the cream and bring to the pan without the lid.
  4. Season the soup with salt and pepper and, if necessary, bind with cold butter.
  5. Meanwhile, rinse the fish fillets under cold water and cut into equal pieces.
  6. Add the fish and shrimp to the soup and leave to cook for about 10 minutes.
  7. Stir a handful of dill through the soup just before serving.
  8. 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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