Quick fish soup with saffron and vegetables
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Photo: Mathias Neubauer
32 min
Total Time
7 min
Cooking Time
25 min
Preperation Time
Ingredients
| 100 g | Onions |
| 1-2 garlic cloves | |
| 1/2 | red pointed pepper |
| 150 g | preferably waxy potatoes |
| 150 g | Fennel, with greens |
| 80 g | Celery |
| 250 g | Tomatoes |
| 2 stalks of flat-leaf parsley | |
| 3 sprigs | Thyme |
| 2 tbsp | olive oil |
| 1.2 l | Fish stock (see tip) |
| some | salt |
| 15 | Saffron threads |
| some freshly ground pepper | |
| 600 g | mixed fish fillets (e.g. sea bass, monkfish, sea bream, red mullet) |
| 2 tbsp | chopped herbs (flat-leaf parsley and thyme) |
| something | Fleur de Sel |
| some freshly ground pepper |
Instructions
Step 1 of 7:
Peel the onions and garlic, then finely dice the onions and mince the garlic. Wash and clean the bell peppers, then dice the flesh.
Step 2 of 7:
Peel the potatoes and cut them into approx. 5 mm cubes. Wash and clean the fennel and celery, and set aside the fennel fronds. Dice the prepared vegetables into small cubes. Blanch the tomatoes, peel them, remove the cores and seeds, and also dice the flesh into small cubes. Rinse the parsley and thyme and shake dry.
Step 3 of 7:
Heat the oil in a pressure cooker and sauté the diced onions until translucent. Add the garlic and sauté briefly. Add the diced potatoes, bell peppers, fennel, and celery and sauté for 3–4 minutes. Deglaze everything with the fish stock, add a little salt, and stir in the parsley, thyme, and saffron threads.
Step 4 of 7:
Close the pressure cooker with the lid, set the pressure regulator to level 3, and heat the pot on the highest setting. When the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. As soon as the green ring (cooking indicator: 2nd ring) becomes visible, the cooking time of 3–4 minutes begins.
Step 5 of 7:
Meanwhile, rinse the fish fillets, pat them dry, and cut them into larger pieces. Remove the pressure cooker from the heat, let the steam escape, and open it. Remove the parsley and thyme again. Season the soup with salt and pepper, add the diced tomatoes and fish pieces, and close the pot again.
Step 6 of 7:
Set the pressure regulator to level 1 and heat the pressure cooker on the highest setting. When the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. As soon as the green ring (cooking indicator: 1st ring) becomes visible, cook everything for 2–3 minutes.
Step 7 of 7:
Meanwhile, roughly tear the fennel fronds. Remove the pot from the heat, let the steam escape, and open it. Taste the fish soup, divide it into deep bowls, sprinkle with the chopped herbs, fennel fronds, and 1 pinch of Fleur de Sel, grind fresh pepper over it, and serve.
Tip:
Have the fish filleted when you buy it and ask the fishmonger to pack the carcasses (bones, fins, trimmings) for you. You can then quickly make your own fine fish stock, which is ideal as a flavor base for this soup.
