Lunch

Fish soup with potatoes and saffron is for Lunch.

Fish soup with potatoes and saffron takes 10 minutes to prepare.

Fish soup with potatoes and saffron takes 25 minutes to cook.

Fish soup with potatoes and saffron makes 6 servings.

The ingredients for Fish soup with potatoes and saffron are:

1,5 Lb/680 gr. potato ,peeled and diced
1 large onion chopped
1 clove garlic chopped
7 oz/200 gr celery root chopped
3 cups water
2 envelopes chicken bulion (or fish)
13 oz/370 gr salmon skinned
3 oz /85gr whiting fillet
1 Tsp saffron
1Tsp ground black pepper
juice from 1/2 lemon
1/2 cup/1.25 Dl. fresh parsley

Here is how you make Fish soup with potatoes and saffron:

Bring water to a boil add the chicken stock,garliconion .celery root and potatoes cook on medium until soft cut the fish into dice add fish to the pot cook for a few minutes, mash the fish and potatoes carefullyit should still be a bit chunky, ground the saffron with the salt add to pot with black pepper.add lemon juiceif this is too thick add some water and some salt.Sprinkle parsley over soup when serving.This is a fairly thick soup ,if you like it thinner add more broth. Serve with a rustick whole grain bread.Serving Size:?serves 6 as apetizer or 4 as a whole meal

The nutritional information for Fish soup with potatoes and saffron is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 247.0

• Total Fat: 5.7 g
• Cholesterol: 59.5 mg
• Sodium: 108.8 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 3.3 g
• Protein: 23.6 g