Fish Soup with Saffron

Elevate your seafood dining experience with this vibrant Fish Soup with Saffron, a comforting yet sophisticated dish that bursts with Mediterranean flavors. This recipe pairs tender white fish fillets and optional succulent shrimp with a fragrant broth infused with saffron, dry white wine, and a medley of aromatic vegetables like fennel, carrots, and celery. The addition of fresh herbs, diced tomatoes, and a delicate hint of lemon makes each spoonful a tantalizing balance of fresh and savory. Ready in just one hour, this hearty yet elegant soup is perfect for a cozy family dinner or an impressive starter for entertaining. Serve it with crusty bread to soak up every drop of the rich, golden broth for an unforgettable meal. Keywords: fish soup with saffron, Mediterranean seafood soup, easy fish soup recipe.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 small, thinly sliced fennel bulb
• 2 medium, peeled and diced carrots
• 2 diced celery stalks
• 1 14-ounce can diced tomatoes
• 5 cups fish stock
• 1 cup dry white wine
• 1 pinch saffron threads
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 pounds, cut into 2-inch pieces firm white fish fillets (e.g., cod, halibut, or snapper)
• 0.5 pounds, peeled and deveined shrimp (optional)
• 2 tablespoons, chopped fresh parsley
• 1 cut into wedges lemon

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened.

Step 3

Stir in the garlic, fennel, carrots, and celery, and cook for 5–7 minutes until the vegetables are slightly tender.

Step 4

Add the diced tomatoes, fish stock, white wine, saffron threads, bay leaf, thyme sprigs, salt, and black pepper. Stir to combine.

Step 5

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 20 minutes.

Step 6

After 20 minutes, carefully remove the thyme sprigs and bay leaf from the pot.

Step 7

Add the fish pieces and shrimp (if using) to the soup. Simmer for 5–7 minutes, or until the fish is opaque and flakes easily with a fork, and the shrimp are pink and cooked through.

Step 8

Taste the soup and adjust seasoning with additional salt or pepper if needed.

Step 9

Ladle the soup into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side.

Nutrition Facts

Serving size	3667.6 grams (3667.6g)

Amount per serving	% Daily Value*
Calories	1790

Total Fat 43.20g	55%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 3.00g
Cholesterol 883mg	294%
Sodium 6227mg	271%
Total Carbohydrate 74.60g	27%
Dietary Fiber 26.90g	96%
Total Sugars 38.00g
Protein 237.60g	475%

Vitamin D 1361IU	6804%
Calcium 851mg	65%
Iron 11mg	63%
Potassium 6377mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 58.0%

Carbs: 18.2%