Mediterranean Fish Soup with Curry and Saffron

Soups | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Shrimp can also be added to this soup.

Ingredients

Red mullet fillet - 1 piece
Sardines - 1 piece
Root Vegetables - 3.5 oz
Tomatoes - 2 pieces
Onion - 2 heads
Mussels - 8 pieces
Curry - 1 teaspoon
Vegetable Oil - 4 tablespoons
Dry White Wine - 3 fl oz
Fish Oil - 27 fl oz
Sole fillets - 5.3 oz
Salt - to taste
Meyer Lemon Juice - 3 tablespoons
Ground Black Pepper - to taste
Sugar - 1 teaspoon
Vodka - 0 fl oz
Saffron - a pinch
Ginger - 3.5 oz

Step by Step guide

Step 1

Rinse the fish, clean the red mullet from bones (keep the bones), cut it crosswise into 2 pieces, and chop the sardines into pieces. Wash and peel the vegetables for the soup (you can use carrots, celery) and tomatoes. Peel the onion and ginger. Finely chop all the vegetables and sauté them in 2 tablespoons of vegetable oil.

Step 2

Wash the mussels, clean them, and discard any open shells. Add the bones of the red mullet and curry to the vegetables and sauté, then pour in the wine, bring to a boil, then reduce the heat and simmer for another 10 minutes.

Step 3

Rinse the fish fillet, cut it into large pieces, and drizzle with lemon juice, lightly salt and pepper. Sauté the red mullet, fish fillet, and sardines in the remaining vegetable oil for 5 minutes. Meanwhile, remove the mussels from the soup and strain it through a sieve along with the vegetables. Season with salt, sugar, pepper, and add saffron.