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Servings 4
Calories 257 kcal
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients
 

  • 1 small onion, finely chopped
  • garlic clove, crushed
  • 1 tbsp olive oil
  • 1 pinch saffron, soaked in 1 tbsp boiling water
  • 1 tbsp sun-dried tomato paste
  • ½ tsp smoked paprika
  • 1 tbsp chopped parsley
  • 300 ml dry white wine
  • 300 ml fish stock
  • 400 g tinned tomatoes
  • 150 g wild Alaska salmon
  • 150 g wild Alaska pacific cod
  • salt and freshly ground 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

Instructions
 

  • 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 a simmering point for 10 minutes.
  • Add in the seafood and cook for a further 10-15 minutes, occasionally stirring, 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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Nutrition Facts
Wild Alaska Seafood Aljotta with Gremolata
Amount per Serving
Calories
257
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
37
mg
12
%
Sodium
 
359
mg
16
%
Potassium
 
755
mg
22
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
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