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 onion
  • 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 skinned whitefish fillets
  • salt and pepper to taste
  • Topping
  • 1 dl full fat cream

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  • Soup

    Finely chop the onion. Heat the butter and sauté the onion and saffron briefly. Add the vermouth and reduce by half. Add the water and salt and simmer, covered, for approx. 10 minutes. Purée 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. Allow to stand over low heat for approx. 5 minutes.
  • Topping

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

    Felchenfilets durch Eglifilets ersetzen.

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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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