What would you like to cook?
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
How it's done
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.
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.
Whip the cream until fluffy, divide the soup among warmed soup plates, and garnish with the whipped cream.
|Tip:||Replace the whitefish fillets with perch fillets.|
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?