Whitefish & saffron soup

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 202 Kcal, 15g Protein, 2g Carbohydrates, 13g Fat


  • Soup
  • 1 onions
  • 1 tbsp butter
  • 0.5 sachet saffron
  • 4 dl water
  • 0.75 tsp salt
  • 1 dl dry white vermouth (e.g. Noilly Prat)
  • Fish
  • some saffron threads
  • 300 g whitefish fillets without skin
  • salt and pepper to taste
  • To garnish
  • 1 dl full cream

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  • Soup

    Finely chop the onion. Heat the butter, sauté the onion, add and briefly sauté the saffron. Add the vermouth and reduce by half. Add the water and salt and simmer, covered, for approx. 10 mins. Puree the soup.
  • Fish

    Slice the fish fillets on the diagonal in strips approx. 4 cm wide and add them to the soup with the saffron threads. Season and leave to stand over a low heat for approx. 5 mins.
  • To garnish

    Whip the cream until fluffy, divide the soup among warmed soup plates, and garnish with the whipped cream.
  • Tip:

    Replace the whitefish fillets with perch fillets.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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