Fish Rice Soup

Ingredients

• 0.1 g saffron (1 sachet)
• 150 g cherry tomatoes
• 300 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 225 g long-grain rice
• 150 ml dry non-alcoholic white wine
• 400 ml Vegetable broth
• 300 ml fish stock
• 0.5 tsp turmeric
• a pinch ground cumin
• Salt
• Cayenne pepper
• 400 g lean white fish fillet (e.g., cod or pollock)
• 1 tbsp Lemon Juice
• 4 sprigs Parsley

Instructions

1. 1.

   Dissolve saffron in 2 tbsp lukewarm water. Briefly blanch tomatoes in boiling water, remove, rinse cold and peel. Cut off stems, seed, and dice into small cubes. Peel, wash, and cube potatoes. Peel and finely chop onion and garlic. Heat olive oil in a pot. Sauté onion and garlic over medium heat until translucent. Add potato cubes and rice to the pot, sauté for 2–3 minutes over medium heat, then deglaze with dry white wine. Add saffron and tomatoes, pour in vegetable broth and fish stock. Stir in spices, season with salt and pepper, and simmer over medium heat for about 15 minutes. Meanwhile, rinse fish fillet under cold water, pat dry, cut into bite-sized pieces, drizzle with lemon juice, and let rest briefly. Add fish to the soup and cook on low heat for 5 minutes. Wash parsley, shake dry, pluck leaves, and finely chop. Season soup with salt and pepper, sprinkle with parsley, and serve.