The saffron fish soup is a delicious seafood dish typical of Italian cuisine. This recipe uses a variety of fish and seafood, such as scorpion fish, shrimp, clams, red mullet, cuttlefish, prawns, mussels, and monkfish, which give the dish a rich and intense flavor. The sauce is prepared with tomato pulp, onion, garlic, parsley, chili pepper, 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 well and place them in a container
Cut the fins and gut the scorpion fish, removing the entrails and washing it well
Cut the fins off the red mullet, scale them, gut them, and remove the entrails
Wash the red mullet under running water and cut them into 2 or 3 pieces
Cut the monkfish into thick slices and add it to the red mullet
Wash the prawns and add them to the shrimp
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 parsley, add the mussels and clams with a pinch of chili pepper
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
Next, in another large pot, sauté the chopped onion and the other crushed garlic clove with the remaining oil
Add the cuttlefish to the pot: when they are well browned, deglaze with the wine and let it evaporate
Add the tomato pulp and thicken the sauce
Large Frying Pan
Saucepan
Knife
Cutting Board
Italy
For the soup: pour the broth and the sauce into the pot and simmer for 13 minutes
Finally, add the saffron, the scorpion fish, the prawns, the red mullet, and the monkfish
Continue to cook over low heat for 30 minutes, adjusting the taste with salt
To serve: when bringing the pot 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) | 78.44 |
| Carbohydrates (g) | 2.18 |
| of which Sugars (g) | 1.22 |
| Fat (g) | 2.12 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 11.52 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.13 |
