WHITE FISH SOUP WITH SAF­FRON

Homes+ (Australia) - - EASY FOOD -

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

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