Fish Soup With Saffron Recipes

Steps:

• Wash leeks .
• Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
• While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
• Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
• Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
• Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

Steps:

• Combine the fish stock, wine, and saffron.
• Add the potatoes, carrots, and garlic.
• Bring to a boil and let it boil slowly for about 10 minutes.
• Add salt, pepper, and cayenne pepper according to taste.
• Add the fish, tomatoes and leeks to the soup and let it boil for another 5 minutes.
• Garnish with the fresh herbs and serve.

Steps:

• Crush the saffron threads and add to a small bowl with a few teaspoons of the wine.
• Heat the olive oil in heavy large pot over medium-high heat. Add the chopped onion and garlic and sauté until just golden, about 4 minutes.
• Add the bell peppers and stir. Cook an additional 2 minutes. Add the tomato and zest and cook 2 minutes longer. Add the white wine and stock and simmer about 5 minutes.
• Add the fish and reduce the heat to low. Add the parsley and saffron and let simmer another three to five minutes. You do not want the fish to over cook. Taste and add salt and pepper as needed.