Saffron fish soup is a delicious seafood dish typical of Italian cuisine. This recipe uses a variety of fish and seafood, such as scorpionfish, prawns, clams, red mullets, cuttlefish, langoustines, mussels, and monkfish, which give the dish a rich and intense flavor. The sauce is made with tomato pulp, onion, garlic, parsley, chili, and extra virgin olive oil, enriched with a touch of white wine. The soup is served hot, garnished with chopped parsley and saffron, and accompanied by a light vegetable broth.
For the fish: wash the mussels and clams thoroughly and place them in a container
Cut the fins and gut the scorpionfish, remove the innards and wash it well
Cut the fins of the red mullets, scale them, gut them, and remove the innards
Wash the red mullets under running water and cut them into 2 or 3 pieces
Cut the monkfish into thick slices and add it to the red mullets
Wash the langoustines and add them to the prawns
Wash the cuttlefish and cut them into strips about 1 cm wide
For the sauce: heat half of the oil in a pan, brown 1 clove of garlic with the bunch of parsley, add the mussels and clams with a pinch of chili
Cover the pan and let the shellfish open for about 5 minutes
Then remove the mussels and clams from the pan and strain the cooking sauce
Then, in another large pan, brown the chopped onion and the other crushed clove of garlic with the rest of the oil
Pour the cuttlefish into the pan: when they are well browned, moisten them with the wine and let it evaporate
Add the tomato pulp and thicken the sauce
For the soup: pour the broth and sauce into the pan and simmer for 13 minutes
Large pan
Casserole
Knife
Cutting board
Italia
Finally, add the saffron, scorpionfish, langoustines, red mullets, and monkfish
Continue to cook over low heat for 30 minutes, adjusting the taste with salt
For serving: when bringing the pan to the table, sprinkle the soup with a dusting of finely chopped parsley
Serve the soup hot with slices of toasted wholemeal bread flavored with garlic
| Energy (kcal) | 88.77 |
| Carbohydrates (g) | 1.79 |
| of which Sugars (g) | 1.06 |
| Fat (g) | 3.83 |
| of which Saturates (g) | 0.56 |
| Protein (g) | 10.94 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.15 |
