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Saffron Seafood Soup With Aioli

  • 6servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds fish fillets (such as red snapper, cod or halibut)

  2. 1 pound medium shrimp

  3. 1 pound scallop s

  4. 1/4 teaspoon saffron threads

  5. 2 tablespoons olive oil

  6. 1 medium onion , chopped

  7. 1 clove garlic, minced

  8. 1 carrot , chopped

  9. 1 celery stalk, chopped

  10. 6 cups fish stock or clam juice

  11. Coarse salt and freshly ground pepper to taste

  12. 2 tablespoons chopped Italian parsley

  13. 1 loaf French or Italian bread , sliced and toasted

  14. Aioli (see recipe below)

Instructions Jump to Ingredients ↑

  1. Cut the fish fillets into inch-and-a-half pieces. Peel the shrimp; cut the scallops in half if they are large. Sprinkle the saffron threads into half a cup of water and set aside.

  2. Meanwhile, heat the olive oil in a heavy casserole or stock pot. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.

  3. Add fish, scallops and shrimp and cook four to five minutes. Remove from heat, season with salt and pepper and sprinkle with parsley. Serve the stew in heated bowls, passing the bread and aioli separately.

  4. Note:

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