Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Fish Soup with Saffron and Cream
Serves 4

Go To Recipe Archive

From An Invitation to Mediterranean Cooking

2 tablespoons butter
1 tablespoon sunflower or light vegetable oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1 medium leek, sliced
1 celery rib, sliced
1 cup dry white wine
salt and freshly ground white pepper
3-inch strip orange peel
1 large potato, cut into cubes
1/2 teaspoon saffron threads
1 1/4 pounds skinned fish fillet
2/3 cup heavy cream
Heat the butter and oil in a large saucepan over medium heat. Add the onion, garlic, leek, and celery and sauté until they are soft and beginning to color slightly.
Pour in the wine and 2 1/4 cups water. Season with a little salt and white pepper to taste and add the orange peel. Simmer for 5 minutes.
Add the potato and cook for 20 minutes, adding water if necessary as the liquid evaporates. Add the saffron and fish and cook for 8 to 10 minutes or until the fish turns opaque. Break the fish into pieces, remove the orange peel, stir in the cream, and cook for 1 to 2 more minutes. Serve hot.