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 minLunchbreakfast bacon slice, olive oil, spring / forest onion, shallot, garlic, risotto rice, vegetable stock, frozen pea, lemon, fresh fresh mint, flat leaf parsley,broth with peas and bacon
-
20 minLunchfrozen puff pastry, carrots, green asparagus, spring / forest onion, fresh spinach, egg, creme fraiche, gruyere,quiche with spring vegetables
-
20 minLuncholive oil, parma ham, tomato pesto, White bread, lettuce, Red onion,crusty baked parma ham and tomato pesto
-
25 minLunchbutter, oil, egg, perennial crumb cheese, spring / forest onion, fresh chives, Brown bread, mustard mayonnaise, iceberg lettuce,omelette with crumbled cheese and spring onions
Nutrition
185Calories
Sodium0% DV0g
Fat9% DV6g
Protein50% DV25g
Carbs1% DV2g
Fiber0% DV0g
Loved it