Saffron Bouillon with Fish Fillets and Vegetables

Ingredients

• 2 carrots
• 1 leek stalk
• 100 g Sugar snap peas
• 500 ml vegetable broth
• 300 ml fish stock
• 200 ml dry white wine
• 1 tin saffron strands
• 2 fish fillets (e.g., salmon, ling, cod)
• Salt
• freshly ground pepper
• dill for garnish

Instructions

1. 1.

   Peel and slice the carrots. Clean and cut the leek into rings. Wash the sugar snap peas.

2. 2.

   Heat the vegetable broth. Cook the carrots in it for 8 minutes, then remove with a slotted spoon. Next, cook the leeks and sugar snap peas separately for 2-3 minutes each, then remove them as well.

3. 3.

   Bring fish stock, vegetable broth, white wine, and saffron to a boil. Dice the fish fillets into bite‑sized cubes and simmer gently in the broth for 5–6 minutes. Add the vegetables back to the broth and season with salt and pepper.

4. 4.

   Pour the fish bouillon into deep bowls and garnish with dill before serving.