recipe for Marseille-style saffron fish soup
Ingredients:
450 grams of fish fillets (such as sea bass or swordfish)
1 onion, chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of flour
1 teaspoon of saffron threads
4 cups of fish or vegetable broth
1 cup of dry white wine
1 bay leaf
1 teaspoon of dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
Add the flour to the pot and stir well to combine with the onions and garlic. Cook for a minute or two to cook out the raw flour taste.
Slowly pour in the white wine while stirring continuously. Allow the mixture to simmer for a few minutes to reduce the wine slightly.
Add the saffron threads, bay leaf, dried thyme, salt, and pepper to the pot. Stir everything together.
Pour in the fish or vegetable broth and bring the soup to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together.
Meanwhile, cut the fish fillets into bite-sized pieces. Add the fish to the pot and simmer for an additional 5-10 minutes, or until the fish is cooked through and tender.
Taste the soup and adjust the seasoning if needed. Remove the bay leaf from the pot.
Ladle the soup into bowls and garnish with fresh chopped parsley.
Your Marseille-style saffron fish soup is now ready to be enjoyed! Serve it with crusty bread for a complete meal.
