Seafood Soup with Fennel and Saffron

Ingredients

• 200 g Salmon fillet
• 200 g cod fillet
• 8 shrimp (prepped, cleaned)
• 1 onion
• 1 EL Butter
• 2 shallots
• 1 bulb fennel
• 1 tsp saffron strands
• 1 potato (starchy, cooking)
• 1 bundle soup greens
• 2 cloves garlic
• 600 ml white wine
• 1 l fish stock
• 200 ml heavy cream
• 400 ml Vegetable broth
• 1 bay leaf
• 6 juniper berries
• 1 TL black peppercorns
• 2 EL chopped tarragon
• Noilly Prat
• Salt
• ground pepper
• tarragon leaves (for garnish)

Instructions

1. 1.

   Wash, clean and dice the soup greens. Peel onions and pierce with garlic cloves. Combine all with wine and fish stock in a pot. Add bay leaf, juniper berries and peppercorns, reduce to about half, then strain.

2. 2.

   Clean and peel fennel and shallots, finely dice them. Chop fennel fronds for garnish. Peel and dice potatoes. Sauté fennel and shallots in hot butter, deglaze with broth, add potato cubes and simmer until tender (~20 min). Puree and strain through a sieve. Stir saffron strands and cream into the prepared wine broth and bring to a boil.

3. 3.

   Wash salmon and cod, pat dry, cut into bite‑sized cubes. Add shrimp to the non‑boiling soup and gently cook for about 5 minutes. Season with Noilly Prat, salt, and pepper. Add tarragon, ladle into warmed bowls, and sprinkle with tarragon leaves and fennel fronds before serving.