The Metabolism Program

Clear fish Soup with Vegetables and Saffron

Ingredients, 1 portion:

  • 60 g zander filet
  • 60 g salmon filet
  • 500 ml fish stock
  • 1 onion or shalotte
  • 120 g carrots
  • 160 g zucchini
  • Saffron, 1 pinch
  • Juice of one lemon
  • 1 tablespoon olive oil
  • 5 g each of tarragon and dill
  • Salt and pepper to taste

Preparing clear fish soup with vegetables and saffron:

Clean, wash and pat dry fish filets with care, then cut into bite-sized peices. Peel shallott and dice finely. Peel carrots and wash zucchini. Slice both in small strips. Wash fresh herbs, shake dry and chop finely. Dissolve saffron in lukewarm fish stock. Heat olive oil slowly and saute diced shallots; add vegetable strips. After about 5 minutes, fill in the rest of the fish stock. After another 5 minutes, add saffron, lemon juice and salt and pepper to taste. Add the diced fish filets and let stand for five minutes. Finely, add half of the herbs and garnish the soup with the rest.