🍲 Aromatic Fish and Rice Soup

Name: Aromatic Fish and Rice Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 0.1 g saffron (1 small box); 150 g cherry tomatoes; 300 g waxy potatoes; 1 onion; 1 clove of garlic; 1 tbsp olive oil; 225 g long-grain rice; 150 ml dry alcohol-free white wine; 400 ml vegetable broth; 300 ml fish stock; 0.5 tsp turmeric; 1 pinch ground cumin; salt; cayenne pepper; 400 g lean white fish fillet (e.g. cod or haddock); 1 tbsp lemon juice; 4 sprigs parsley

415 kcal · 30 min · 4 servings

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Ingredients

0.1 g saffron (1 small box)
150 g cherry tomatoes
300 g waxy potatoes
1 onion
1 clove of garlic
1 tbsp olive oil
225 g long-grain rice
150 ml dry alcohol-free white wine
400 ml vegetable broth
300 ml fish stock
0.5 tsp turmeric
1 pinch ground cumin
salt
cayenne pepper
400 g lean white fish fillet (e.g. cod or haddock)
1 tbsp lemon juice
4 sprigs parsley

Instructions

1. Dissolve saffron threads in two tablespoons of lukewarm water.
2. Dip tomatoes briefly into boiling water and remove them immediately.
3. Rinse the tomatoes under cold water to stop the cooking process.
4. Peel the skin off the tomatoes.
5. Cut out the stem ends of the tomatoes in a wedge shape.
6. Seed the tomatoes and dice the flesh into small cubes.
7. Peel the potatoes and wash them thoroughly.
8. Cut the potatoes into small cubes as well.
9. Peel the onion and the garlic.
10. Finely chop the onion and garlic.
11. Heat olive oil in a large pot.
12. Sauté the onion and garlic over medium heat until they are translucent.
13. Add the potato cubes and rice to the pot.
14. Fry the vegetables and rice over medium heat for two to three minutes.
15. Deglaze the pot with alcohol-free white wine.
16. Add the dissolved saffron and the diced tomatoes.
17. Pour vegetable broth and fish stock into the pot.
18. Season the soup with your preferred spices.
19. Salt and pepper the soup to taste.
20. Let the soup simmer over medium heat for about 15 minutes.
21. Rinse the fish fillet under cold water.
22. Pat the fish dry with a kitchen towel.
23. Cut the fish into bite-sized pieces.
24. Drizzle the fish with lemon juice.
25. Let the fish marinate briefly with the lemon.
26. Add the fish pieces to the simmering soup.
27. Cook the fish over low heat for five minutes.
28. Wash the parsley and shake off excess water.
29. Pluck the parsley leaves from the stems.
30. Finely chop the parsley leaves.
31. Finally, adjust the seasoning of the soup with salt and pepper.
32. Serve the soup sprinkled with fresh parsley.

Nutrition per serving

kcal: 415
Protein: 26 g · Fett/Fat: 5 g · Carbs: 58 g