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.
