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Saffron fish soup is a delicious seafood dish typical of Italian cuisine. This recipe uses a variety of fish and shellfish, such as scorpionfish, shrimp, clams, red mullets, cuttlefish, langoustines, mussels, and monkfish, which give the dish a rich and intense flavor. The sauce is prepared with tomato pulp, onion, garlic, parsley, chili pepper, and extra-virgin olive oil, enriched with a touch of white wine. The soup is served hot, garnished with chopped parsley and saffron, and accompanied by a light vegetable broth.
Step 1 of 18: For the fish: wash the mussels and clams well and place them in a bowl
Step 2 of 18: Cut off the fins and gut the scorpionfish, remove the innards and wash it well
Step 3 of 18: Cut off the fins of the red mullets, scale them, gut them, and remove the innards
Step 4 of 18: Wash the red mullets under running water and cut them into 2 or 3 pieces
Step 5 of 18: Cut the monkfish into thick steaks and add it to the red mullets
Step 6 of 18: Wash the langoustines and add them to the shrimp
Step 7 of 18: Wash the cuttlefish and cut them into strips about 1 cm wide
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Crustaceans, Fish, and Molluscs
Step 8 of 18: For the sauce: heat half of the oil in a pot and sauté 1 clove of garlic with the bunch of parsley, add the mussels and clams with a pinch of chili pepper
Step 9 of 18: Cover the pot and let the shellfish open for about 5 minutes
Step 10 of 18: Then remove the mussels and clams from the pot and strain the cooking liquid
Step 11 of 18: Then, in another large pot, sauté the chopped onion and the other crushed clove of garlic with the remaining oil
Step 12 of 18: Pour the cuttlefish into the pot: when they are well browned, deglaze with the wine and let it evaporate
Step 13 of 18: Add the tomato pulp and let the sauce thicken
Step 14 of 18: For the soup: pour the broth and the sauce into the pot and simmer for 13 minutes
Step 15 of 18: Finally add the saffron, the scorpionfish, the langoustines, the red mullets and the monkfish
Step 16 of 18: Continue cooking over low heat for 30 minutes, adjusting the salt to taste
Step 17 of 18: To serve: just before bringing the pot to the table, sprinkle the soup with a dusting of finely chopped parsley
Step 18 of 18: Serve the soup very hot with slices of wholemeal bread toasted and flavored with garlic
| Average values | Per 100 g |
|---|---|
| Energy | 443 kJ106 kcal |
| Fat | 5.22 g |
| of which saturated fatty acids | 0.67 g |
| Carbohydrates | 2.41 g |
| of which sugars | 1.29 g |
| Fibre | 0.16 g |
| Protein | 11.18 g |
| Salt | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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