- 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
- Cayenne pepper
- 400 grams white fish fillet
- 1 tablespoon Lemon juice
- 4 sprigs Parsley
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.
Peel and dice onion and garlic. Heat oil in a pot. Sauté until caramelized, watching carefully.
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.
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.
Rinse parsley, shake dry, remove stems and chop leaves. Season soup with salt and pepper and serve garnished with parsley.