Whitefish & saffron soup

Whitefish & saffron soup

Total: 30 Min. | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / people: 202 kcal
, Fat: 13 g
, Carbohydrate: 2 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 onion
1 tbsp butter
½ sachet saffron
1 dl dry white vermouth (e.g. Noilly Prat)
4 dl water
¾ tsp salt

Fish

300 g whitefish fillets without skin
some saffron threads
salt and pepper to taste

To garnish

1 dl full cream
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How it's done

Soup

Finely chop the onion. Heat the butter, sauté the onion, add and briefly sauté the saffron. Add the vermouth and reduce by half. Add the water and salt and simmer, covered, for approx. 10 mins. Puree the soup.

Fish

Slice the fish fillets on the diagonal in strips approx. 4 cm wide and add them to the soup with the saffron threads. Season and leave to stand over a low heat for approx. 5 mins.

To garnish

Whip the cream until fluffy, divide the soup among warmed soup plates, and garnish with the whipped cream.

Good to know
Tip: Replace the whitefish fillets with perch fillets.

How-tos

Cutting onions

Cutting onions

Whipping cream

Whipping cream

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