Fish soup with orange, saffron and dill
- 09.03.2017
- 454
Delight in the beautiful flavour of saffron and orange in this gourmet fish soup.
Recipe «Fish soup with orange, saffron and dill» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml hot water, Large pinch of saffron threads, 60ml extra virgin olive oil, 3 garlic cloves, thinly sliced, 2 leeks, pale section only, thinly sliced, washed , 1.25L fish stock, 600ml fresh orange juice, strained, 55g arborio rice , 700g roma tomatoes, peeled, deseeded, finely chopped, 500g ocean trout or salmon fillets, cut into 2cm pieces, 2 1/2 tbsp chopped fresh dill, Crusty bread, to serve.
Ingredients:
- 60ml hot water
- Large pinch of saffron threads
- 60ml extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 2 leeks, pale section only, thinly sliced, washed
- 1.25L fish stock
- 600ml fresh orange juice, strained
- 55g arborio rice
- 700g roma tomatoes, peeled, deseeded, finely chopped
- 500g ocean trout or salmon fillets, cut into 2cm pieces
- 2 1/2 tbsp chopped fresh dill
- Crusty bread, to serve
Instructions
- Place the water and saffron in a small bowl. Set aside for 1 hour or until the water turns deep yellow.
- Heat oil in a large saucepan over medium-low heat. Add the garlic and leek. Cook, stirring, for 5 minutes or until leek is soft.
- Add the stock, orange juice, rice and saffron mixture. Increase heat to high and bring to the boil. Reduce heat to medium-low. Cook, covered, for 25 minutes or until the rice is tender.
- Stir in the tomato. Cook for 2 minutes or until heated through. Season with salt and pepper. (To freeze, see tip below.)
- Add the trout or salmon and cook, covered, for 2-3 minutes or until the fish is just cooked through. Stir in the dill. Divide among serving bowls and serve with crusty bread.