Spanish fish and saffron soup (Soups)

 

For 6 servings

• 30 ml olive oil
• 2 large carrots, finely chopped
• 3 leeks, trimmed and thinly sliced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 15 ml Spanish paprika
• 1 large pinch of saffron
• 500 ml white wine
• 750 ml fish stock
• 400 gr firm-fleshed white fish fillets, cut into cubes
• 400 gr shrimp, peeled and deveined
• 400 gr small squid or cuttlefish
• 30 ml chopped parsley
• 1 lemon, cut into 6

1. In a large saucepan, heat the olive oil then brown the carrot, leek and peppers for 10 minutes.
2. Add the paprika and saffron and cook for a few more minutes.
3. Add the white wine and stock, bring to the boil and simmer the soup for 15 minutes.
4. Add the fish, shrimp and squid and simmer for 5 more minutes.
5. Divide the soup into bowls, garnish with chopped parsley and serve with the lemon wedges.

BON APPÉTIT