Spanish Fish Soup with Saffron Recipe
An aromatic, warming fish soup scented with saffron and orange, like from a seaside tavern in Valencia. In Spain it’s often served for Sunday lunch when the family comes back from the beach and everyone is starving. It tastes a bit like a cross between French bouillabaisse and a lighter Mediterranean tomato soup.
This soup combines the richness of a classic fish stew with the lightness of a Mediterranean tomato broth, lifted by saffron and orange zest for a distinctly Spanish character. It’s impressive enough for guests yet simple enough for a relaxed Sunday meal.
Chef's tips
Use a mix of firm white fish such as cod, hake or pollock so the pieces hold their shape while cooking. Don’t skip the step of infusing the saffron in hot stock first—this ensures maximum color and aroma. If your stock is salty, season the soup gradually and taste often.
How to serve
Serve with plenty of toasted baguette or rustic bread for soaking up the broth. A simple green salad with olive oil and lemon makes a fresh side. For a fuller meal, finish with a light citrus dessert like orange salad with mint.
Ingredients
- white fish fillet - 600 g
- shrimp - 200 g
- onion - 1 piece
- leek - 0.5 pieces
- carrot - 1 piece
- celery stalk - 2 stalks
- canned tomatoes - 400 g
- vegetable stock - 1 l
- dry white wine - 150 ml
- saffron - 0.25 teaspoons
- garlic - 3 cloves
- orange zest - 1 teaspoon
- olive oil - 3 tablespoons
- sweet paprika - 1 teaspoon
- bay leaf - 2 pieces
- salt
- black pepper
- baguette - 0.5 pieces
- parsley chopped - 2 tablespoons
Preparation
- Put the saffron into a small bowl, pour over 3 tablespoons of hot stock and set aside for at least 10 minutes so it releases its color and aroma.
- Cut the onion, leek, carrot and celery into a small dice or thin slices. Finely chop the garlic.
- Heat the olive oil in a large pot over medium heat. Add the onion, leek, carrot and celery. Sauté for 8–10 minutes, stirring often, until the vegetables soften and become slightly translucent but do not brown.
- Add the garlic and sweet paprika, stir for about 1 minute until you can smell the intense aroma of the spices, taking care not to burn the garlic.
- Pour in the white wine, increase the heat and cook for 2–3 minutes until some of the liquid evaporates and the strong alcohol smell disappears.
- Add the canned tomatoes, stock, bay leaves, saffron infusion together with the liquid, and the orange zest. Season with a pinch of salt and pepper and stir.
- Bring the soup to a boil, then reduce the heat and simmer covered for 15 minutes, until the vegetables are tender and the flavor more pronounced.
- Cut the fish fillets into larger pieces (about 3–4 cm). Rinse the shrimp and pat dry with paper towels.
- Add the fish pieces to the gently simmering soup and stir carefully so they don’t fall apart. Cook over low heat for 5 minutes.
- Add the shrimp and cook for another 3–4 minutes, until the fish is white and springy in the center and the shrimp are pink and firm. Taste and season with more salt and pepper if needed.
- Slice the baguette and lightly toast the slices in a dry pan or in the oven until crisp around the edges.
- Serve the soup hot, sprinkled with fresh parsley, with baguette slices for dipping into the aromatic broth.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku, szybko schładzając po ugotowaniu. Podgrzewaj bardzo delikatnie na małym ogniu, nie doprowadzając do mocnego wrzenia, żeby ryba się nie rozpadła i nie stała się sucha.
