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Monday, 16 April 2012
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Serves: 4 Persons
Ingredients
- 1 small onion, finely chopped
- garlic clove, crushed
- 1 tbsp olive oil
- pinch of saffron soaked in 1 tbsp
- boiling water
- 1 tbsp sun-dried tomato paste
- 1/2 tsp smoked paprika
- 1 tbsp chopped parsley
- 300ml dry white wine
- 300ml fish stock
- 1 x 400g tinned tomatoes
- 150g wild Alaska salmon
- 150g wild Alaska Pacific cod
- salt and black pepper
- crunchy bread, to serve
- For the Gremolata:
- finely grated zest of 1 lemon
- 1 garlic clove, crushed
- 4 tbsp finely chopped parsley
- 1 tbsp olive oil
Method
- Gently fry the onion and garlic in olive oil. Add saffron, sun- dried tomato paste, smoked paprika, parsley and stir
- Add the white wine and fish stock and simmer for 2 minutes before stirring in the chopped tomatoes
- Bring to the boil and reduce the heat to simmering point for 10 minutes
- Add in the seafood and cook for a further 10-15 minutes, stirring occasionally, until the fish is cooked through
- Meanwhile, combine all ingredients for the gremolata and season with a pinch of salt and black pepper
- Season the soup to taste and serve with warm, crunchy bread and homemade gremolata
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