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Fish and Rice Soup

Fish and Rice Soup

Fish and Rice Soup - Light-tasting, warm and filling

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449
calories
Calories
40 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
1 small can Saffron
150 grams Cherry tomatoes
300 grams waxy Potatoes
1 Onion
1 Garlic clove
1 tablespoon Olive oil
225 grams Long-grain rice
150 milliliters dry White wine
400 milliliters Vegetable broth
300 milliliters Fish stock
½ teaspoon Turmeric
1 pinch ground Cumin seeds
Salt
Cayenne pepper
400 grams white fish fillet
1 tablespoon Lemon juice
4 sprigs Parsley
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Preparation steps

Step 1/5

Mix saffron with 2 tablespoons of lukewarm water. Peel, rinse and dice the potatoes. Blanch tomatoes, peel, cut in half, remove seeds and finely dice.

Step 2/5

Peel and dice onion and garlic. Heat oil in a pot. Sauté until caramelized, watching carefully.

Step 3/5

Add diced potatoes and rice to pot and sauté for 2-3 minutes over medium heat.  Add wine, diced tomatoes, fish stock, vegetable broth and spices. Simmer for 15 minutes.

Step 4/5

Rinse fish under cold water, pat dry and cut into bite-sized pieces. Sprinkle with lemon juice and let stand briefly. Add fish to soup and cook for 5 minutes over low heat.

Step 5/5

Rinse parsley, shake dry, remove stems and chop leaves. Season soup with salt and pepper and serve garnished with parsley.