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Liam D
Saffron soup with pastis and scallops
A tasty recipe. The starter contains the following ingredients: fish, olive oil, garlic (chopped), onion (very finely chopped), risotto rice, paprika powder (mild), saffron, dried thyme, orange (cleaned and grated), pastis (liquorice), fish fondue (380 ml), scallops ((frozen), thawed) and fresh parsley leaves (flat (dish a 20 g)).
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Ingredients
- 3 tablespoons olive oil
- 3 toes garlic minced meat
- 1 great onion very finely chopped
- 25 g risotto rice
- 2 teaspoons paprika mild
- 1 envelope saffron
- 2 teaspoons dried thyme
- 1 orange scrubbed and peeled grated
- 50 ml pastis (liquor)
- 1 pot fish fond 380 ml
- 12 scallops (frozen), thawed
- 2 tablespoons fresh parsley leaf flat (dish a 20 g)
Kitchen Stuff
Directions
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Heat 2 tbsp olive oil in a soup pan and fry the garlic and onion in a glass of 5 min.
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Put the rice, paprika, saffron and thyme through and fry for 3-4 minutes on low heat.
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Squeeze out the orange.
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Pour the juice and pastis into the rice, let it simmer for 2 minutes.
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Add the fish stock, 400 ml water and 1 tbsp orange zest.
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Season with salt and pepper.
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Let the soup cook very softly for 20 minutes.
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In the meantime, dry the scallops with kitchen paper, rub them with salt and pepper.
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Brush them with 1 tbsp olive oil and roast them on a high heat in 1-2 min.
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Brown in a hot grill pan.
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Purée the soup with the hand blender or in the food processor.
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Put it in warm plates and put the scallops in it.
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Garnish with the parsley..
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Nutrition
290Calories
Sodium7% DV175mg
Fat20% DV13g
Protein46% DV23g
Carbs3% DV10g
Fiber4% DV1g
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