Saffron fish soup

Yesterday, after I came home from the gym I made a saffron fish soup. It took a bit longer than expected, as I didn't have dinner until 9pm!! But it was delicious so it was ok!!

I liked it so much I decided to share the recipe.

I'm not too happy with the photo of it, but I can promise, if you make it... You will be very happy with this dish!!! I didn't want to stop eating but it's not good to eat too much of what's delicious!?

Hope you enjoy it!! 

4 Servings
Ingredients 
3 large green onions (or you can use 1 leek)
1 tbs butter
2 large garlic cloves
1 radish (medium size)

1 package of saffron
1/2 tsp fennel seeds
4 tbsp flour
350 ml white wine

1 l water
3 stock cubes fish or veggie stock

20 romantica tomatoes or 5 normal sized tomatoes
200 ml fresh cream

600 g salmon cut in chunks
400 g cod or other kind of coley, cut in chunks

300 g crayfish tail or shrimps
1 lemon


How to make it:
Cook and blanch the tomatoes, pour them over cold water, remove the skin and cut into chunks. Remove the head of the tomato as it might be hard to eat.

Dice the leek/green onions and garlic into pieces. Dice the radish into small julienne pieces. heat a big saucepan and add the oil and stir the leek/green onion, radish and garlic.
Turn the heat down a bit and add saffron, fennel seeds and flour. Then add wine, let it simmer.

Add the water and stock and turn up the heat again. Let it all cook for a few minutes, then add the tomatoes and cream. Let it cook together for a few min.
Add the fish and let it cook.
Before serving add the crayfish/shrimp and a bit of lemon juice.

* Don't forget to taste, you can always add more stock or wine... ^^
Also, If you want the soup to be thicker, add some more flour.