Saffron and Seafood Soup Recipe

---

A Saffron and Seafood Soup is a luxurious Mediterranean-inspired dish, often combining the richness of seafood with the fragrant and vibrant flavor of saffron. This soup is similar to traditional dishes like Bouillabaisse or Italian fish soups but has its own unique character. Here's a recipe that serves 4-6.

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 leek, white part only, thinly sliced
• 1 fennel bulb, thinly sliced
• 1 large ripe tomato, chopped (or 1 can of diced tomatoes)
• 1/2 cup (120 ml) dry white wine
• 4 cups (1 liter) fish or seafood stock (or vegetable broth)
• 1/4 teaspoon saffron threads, steeped in 2 tablespoons of warm water
• 1 bay leaf
• 1/2 teaspoon smoked paprika (optional, for extra depth of flavor)
• Salt and freshly ground black pepper, to taste
• 1/2 pound (225 grams) firm white fish, cut into chunks (such as cod, halibut, or sea bass)
• 1/2 pound (225 grams) shrimp, peeled and deveined
• 1/2 pound (225 grams) mussels or clams, cleaned and scrubbed
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges (for serving)
• Crusty bread, for serving

1. Prepare the Saffron:
   
   • Steep the saffron threads in 2 tablespoons of warm water. Let them sit while you prepare the rest of the soup to release their flavor and color.

1. Cook the Vegetables:
   
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, leek, and fennel, and cook until softened, about 5-7 minutes, stirring occasionally.
   • Add the minced garlic and cook for another minute until fragrant.

1. Build the Broth:
   
   • Stir in the chopped tomatoes and cook for another 3-4 minutes until the tomatoes start to break down.
   • Pour in the white wine and simmer for a few minutes to reduce slightly.
   • Add the fish stock (or seafood stock) and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.

1. Infuse with Saffron:
   
   • Stir in the saffron and its soaking liquid, along with the bay leaf and smoked paprika (if using). Season with salt and pepper. Let the broth simmer for about 10-15 minutes to allow the flavors to meld.

1. Cook the Seafood:
   
   • Add the chunks of white fish to the simmering broth and cook for 3-4 minutes.
   • Add the shrimp and mussels (or clams) and cook until the shrimp are pink and opaque, and the mussels or clams have opened, about 5-7 minutes. Discard any mussels or clams that do not open.

1. Finish and Serve:
   
   • Stir in the chopped parsley and adjust seasoning if necessary.
   • Ladle the soup into bowls, making sure to distribute the seafood evenly.
   • Serve with lemon wedges on the side and crusty bread for dipping into the flavorful broth.

Enjoy your Saffron and Seafood Soup—a fragrant, flavorful dish that brings the taste of the Mediterranean to your table!