Saffron Seafood Soup Recipe

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This creamy saffron fish soup can be made with shellfish and other seafood (such as mussels, prawns, lobster or vongole) for extra flavour.

Serves 4


1 brown onion

1 leek

1 clove of garlic

1 tablespoon of tomato paste

2 teaspoons of herbal spices

1 fish stock cube

250 ml of water

200 ml of white wine

saffron or curry

300 ml of cream ( For Lindy: not too thick)

300 ml of Crème fraiche

400 g of white fish

300 g of salmon


Fry onion, leek, garlic in a pot

Add the tomato paste and the herbal spices

Dilute with the wine and let simmer for 5 minutes

Add the water with the stock cube, the cream, crème fraiche and saffron/curry. Let it simmer for another 15 minutes.

Add the fish cut in cubes and let it simmer for another 5 minutes.

Serve with fresh, crusty bread.

Recipe supplied by B. Philipson