Dinner

Fish Soup with Saffron and Cream is for Dinner.

Fish Soup with Saffron and Cream takes 15 minutes to prepare.

Fish Soup with Saffron and Cream takes 25 minutes to cook.

Fish Soup with Saffron and Cream makes 4 servings.

The ingredients for Fish Soup with Saffron and Cream are:

3 tbsp olive oil
3 medium carrots, peeled, chopped
2 leeks (white and pale green parts only), chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 bay leaf
1 or 2 pinches of saffron threads
2 cups dry white wine
1 & 1/2 cups of bottled clam juice
1 cup of whipping cream
1 pound skinless & boneless Sea bass fillet, cut into 1 inch pieces
1 pound Sea scallops, cut in half
fresh chives, chopped

Here is how you make Fish Soup with Saffron and Cream:

Heat olive oil in heavy large skillet over medium heat. Add carrots, leeks, celery, bell pepper, bay leaf and saffron to skillet and saute 5 minutes. Add wine and clam juice to skillet and bring to a boil. Reduce heat to medium and simmer 10 minutes. Add cream and simmer until vegetables are tender, about 5 minutes. Add fish and scallops to soup and simmer until just cooked through, about 3 minutes. Season to taste with salt and pepper. Remove bay leaf from soup. Ladle into large shallow bowls. Sprinkle with chopped fresh chives and serve.Number of Servings: 4Recipe submitted by SparkPeople user APOLLO401.

The nutritional information for Fish Soup with Saffron and Cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 605.9

• Total Fat: 24.8 g
• Cholesterol: 84.1 mg
• Sodium: 742.1 mg
• Total Carbs: 54.0 g
• Dietary Fiber: 10.4 g
• Protein: 32.2 g