IvanEats recipe
Seafood Soup with Saffron
Cooking for
4
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Ingredients
Main
To Serve
Method
- Peel the shrimp, saving the shells in one bowl and the shrimp in another. Set aside.
- Melt the butter in a pot over medium heat and sauté the onion until softened and slightly golden.
- Add the thyme and garlic, frying for another minute.
- Add the shrimp shells and stir.
- Pour in the white wine, then add the bay leaves, white peppercorns, and black peppercorns. Bring to a boil, then let simmer on medium-low heat for 15 minutes. Season with salt.
- Place the saffron in a small bowl and pour over a bit of hot water. Let sit.
- Strain the stock using a fine-mesh strainer, discarding the solids.
- Return the strained stock to the pot and add the parsnip, carrots, and potatoes. Let simmer for 5 minutes.
- Pour in the saffron and its soaking liquid, then simmer the vegetables for another 5 minutes.
- Pour in the heavy cream and let simmer on very low heat for a few minutes.
- Add the salmon and let it simmer for 5 minutes.
- Add the prawns and cook for another few minutes.
- Taste and adjust the salt, if needed.
- Finally, add the shrimp and dill. Stir and serve immediately with crème fraîche and bread. Enjoy!
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