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Fish and Rice Soup

Recipe author: EAT SMARTER
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
150 grams
300 grams
1
1
1 tablespoon
225 grams
150 milliliters
400 milliliters
300 milliliters
½ teaspoon
1 pinch
400 grams
1 tablespoon
4 sprigs
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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.