Saffron Fish Soup

Preparation

1. STEP 1 OF 18

   For the fish: wash the mussels and clams thoroughly and place them in a container

2. STEP 2 OF 18

   Cut the fins and gut the scorpionfish, remove the innards and wash it well

3. STEP 3 OF 18

   Cut the fins of the red mullets, scale them, gut them, and remove the innards

4. STEP 4 OF 18

   Wash the red mullets under running water and cut them into 2 or 3 pieces

5. STEP 5 OF 18

   Cut the monkfish into thick slices and add it to the red mullets

6. STEP 6 OF 18

   Wash the langoustines and add them to the prawns

7. STEP 7 OF 18

   Wash the cuttlefish and cut them into strips about 1 cm wide

8. STEP 8 OF 18

   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

9. STEP 9 OF 18

   Cover the pan and let the shellfish open for about 5 minutes

10. STEP 10 OF 18

    Then remove the mussels and clams from the pan and strain the cooking sauce

11. STEP 11 OF 18

    Then, in another large pan, brown the chopped onion and the other crushed clove of garlic with the rest of the oil

12. STEP 12 OF 18

    Pour the cuttlefish into the pan: when they are well browned, moisten them with the wine and let it evaporate

13. STEP 13 OF 18

    Add the tomato pulp and thicken the sauce

14. STEP 14 OF 18

    For the soup: pour the broth and sauce into the pan and simmer for 13 minutes

15. STEP 15 OF 18

    Finally, add the saffron, scorpionfish, langoustines, red mullets, and monkfish

16. STEP 16 OF 18

    Continue to cook over low heat for 30 minutes, adjusting the taste with salt

17. STEP 17 OF 18

    For serving: when bringing the pan to the table, sprinkle the soup with a dusting of finely chopped parsley

18. STEP 18 OF 18

    Serve the soup hot with slices of toasted wholemeal bread flavored with garlic

Suggestions

• Large pan

• Casserole

• Knife

• Cutting board

General Information

Analysis

Macronutrients (100 gr)