Name: White fish soup with saffron
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 1 onion, chopped; 2 celery stalks, chopped; 1 leek, white part only, chopped; 1 medium fennel bulb, fronds reserved, bulb chopped; 3 garlic cloves, crushed; juice of 1/2 lemon; grated zest of 1 lemon; 400 gram tin additive-free chopped tomatoes; 1 small red capsicum (pepper), seeded and chopped; 1 pinch saffron threads; 2 thyme sprigs; 1 litre vegetable stock or fish stock; 1 pinch cayenne pepper; 400 gram boneless white fish fillets, whole or roughly chopped; 1/2 teaspoon celtic sea salt; 2 tablespoon nutritional yeast flakes (optional); 1 pinch freshly cracked black pepper

White fish soup with saffron

Beautifully light and flavoursome, this fragrant saffron fish soup is packed full of goodness to set you on the right track to a healthy body and digestion. This delicious recipe is from Heal Your Gut from Lee Holmes.

Skip to Recipe

Serves 4

Prep

50M

Cook

Total

55M

Ingredients

2 tablespoon extra virgin olive oil

1 onion, chopped

2 celery stalks, chopped

1 leek, white part only, chopped

1 medium fennel bulb, fronds reserved, bulb chopped

3 garlic cloves, crushed

juice of 1/2 lemon

grated zest of 1 lemon

400 gram tin additive-free chopped tomatoes

1 small red capsicum (pepper), seeded and chopped

1 pinch saffron threads

2 thyme sprigs

1 litre vegetable stock or fish stock

1 pinch cayenne pepper

400 gram boneless white fish fillets, whole or roughly chopped

1/2 teaspoon celtic sea salt

2 tablespoon nutritional yeast flakes (optional)

1 pinch freshly cracked black pepper

Method

1.Heat the oil in a medium saucepan over medium heat. Add the onion, celery, leek, chopped fennel and garlic, and cook for 3–4 minutes or until soft.

2.Add the lemon juice and zest, tomato, capsicum, saffron and thyme, reserving a little of the thyme to use as a garnish. Cook for 2–3 minutes, then add the stock and cayenne pepper.

3.Bring to the boil, then reduce the heat and simmer for 25–30 minutes. Add the fish and simmer for a further 10 minutes.

4.Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. (Alternatively, purée the soup before adding the fish.) Add the salt to taste, reheat if necessary, then serve sprinkled with yeast flakes, if using, and black pepper, and garnished with reserved fennel fronds and thyme.

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