Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Fish Soup with Saffron and Cream
Serves 4
| 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. |
