WHITE FISH SOUP WITH SAFFRON
This beautifully light and flavourful soup has a dose of precious saffron, which has been used as a versatile medicine since ancient times.
2 tablespoons extra virgin olive oil 1 onion, chopped 2 celery stalks, chopped 1 leek, white part only, chopped 1 medium fennel bulb, fronds reserved, bulb chopped 3 garlic cloves, crushed Juice of ½ a lemon Grated zest of 1 lemon 400g tin additive-free chopped tomatoes 1 small red capsicum, seeded and chopped Pinch of saffron threads 2 thyme sprigs 1 litre (4 cups) vegetable or fish stock Pinch of cayenne pepper 400g boneless white fish fillets, whole or roughly chopped 1⁄2 teaspoon Celtic sea salt 2 tablespoons nutritional yeast flakes (optional)
Pinch of freshly cracked black pepper
STEP 1 Heat the oil in a medium saucepan over medium heat. Add the onion, celery, leek, chopped fennel and garlic; cook for 3–4 minutes or until soft. Add the lemon juice and zest, tomato, capsicum, saffron and thyme, reserving a little of the thyme. Cook for 2–3 minutes; add the stock and cayenne pepper. Bring to the boil; reduce the heat and simmer for 25–30 minutes. Add the fish; simmer for a further 10 minutes. STEP 2 Remove from the heat and allow to cool slightly; purée in a food processor or blender until smooth. (Alternatively, purée the soup before adding the fish.) Add salt to taste; reheat if necessary. Serve sprinkled with yeast, if using, and pepper. Garnish with reserved fennel fronds and thyme.
SERVES 4 PREP 15 MINUTES COOK 45 MINUTES $5.30 PER SERVE