Fish Soup with Potatoes

Ingredients

• 2 tbsp olive oil
• 2 onions (finely chopped)
• 2 garlic cloves (minced)
• 1 small red chili pepper (seeded and finely chopped)
• 1 packet saffron strands
• Sea salt
• black pepper (freshly ground)
• 400 g diced tomatoes (canned)
• 1 tbsp tomato purée
• 200 ml white wine
• 400 g potatoes (peeled and cubed)
• 350 g mixed seafood (mussels, clams, shrimp, squid as desired)
• 600 g fish fillet (cod, redfish, tuna etc.)
• 0.5 bunch parsley (finely chopped)

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat. Add onions, garlic, chili and saffron; sauté for about 10 minutes until fragrant.

2. 2.

   Add tomatoes, tomato purée and white wine. Bring to a boil, then reduce heat slightly and let the liquid simmer for 5 minutes to thicken.

3. 3.

   Peel and cube potatoes, add them to the pot, and cook gently for 15 minutes until tender. Season with salt and pepper.

4. 4.

   Stir in the cleaned seafood mix, then place fish fillets on top. Cover and continue cooking over medium heat for another 10 minutes until the fish is cooked through.

5. 5.

   Sprinkle generously with chopped parsley before serving. Present in soup bowls or individual soup plates alongside fresh white bread.