Saffron Seafood Soup

Recipe by SLA_Gaia
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
  • - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
  • - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
  • - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
  • - Season with salt and pepper according to taste.
  • - Serve with parsley on top.