This smooth and creamy seafood soup made with saffron and fennel makes an impressive starter.
A luxurious seafood soup that is rich in flavour, perfect for that special occasion, and perfect on summers Evening.
INGREDIENTS Serves 4
30 g butter
2 onions, finely chopped
1 garlic clove, sliced
1 carrot, chopped
1 fennel bulb, chopped
1.5 litres fish stock
125ml dry white wine
3 saffron strands, soaked in 2 tablespoons water
2 tablespoons tomato purée
½ teaspoon freshly chopped thyme
350g raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish)
100 ml cream
2 tablespoon freshly chopped dill, to garnish
salt and freshly ground black pepper
METHOD
Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more.
Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time.
Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes.
Allow to cool slightly and then transfer to a blender and process until smooth. Return the soup to the saucepan.
Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute.
If using, place the remaining four prawns in a pan of boiling water and cook for about 3 minutes, or until pink.
Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl and sprinkle around a little fresh dill to garnish.
Serve immediately.
Original Recipe BBC food
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