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Fish Soup With Saffron And Fennel

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Fish Soup With Saffron And Fennel

Ingredients

  • 3 tbsp butter
  • grated zest of 1/2 orange
  • 2 tbsp olive oil
  • 1/4 cup dry white wine
  • 1 large fennel bulb, finely chopped
  • 2 lb (900 g) mussels, scrubbed and debearded if necessary
  • 1 small leek, white and pale green part only, thinly sliced
  • 1 lb (500 g) firm white fish fillets, cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 12 large shrimp, peeled and deveined
  • 4 ripe tomatoes, skinned, seeded, and chopped
  • salt and freshly ground pepper
  • 1/4 tsp saffron threads, soaked in 1 tbsp hot water
  • parsley, chopped, to garnish
  • 7 cups fish stock or bottled clam juice
  • 1 bay leaf
  • 3 tbsp brandy
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