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Mediterranean Fish Soup
A golden saffron-tomato broth with tender white fish, prawns and delicate fennel — seaside cooking from a single pot, ready in one evening..
Cook time
50 min
Servings
4
Ingredients
12
Nutrition
per serving325 kcal
Calories
32 g
Protein
12 g
Fat
22 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
AdKochmesser
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Ninja Foodi Multi-Cooker
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Ninja Food Processor
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Instructions
- 1
Finely dice the fennel, onion and garlic. Heat the olive oil in a large pot and sweat the vegetables over medium heat until soft.
- 2
Pour in the white wine, then add the chopped tomatoes, fish stock and saffron. Bring to a boil and simmer gently.
- 3
Cut the white fish into bite-sized cubes and slip them into the soup. Let them poach over low heat.
- 4
Add the prawns and cook for a few more minutes until pink. Season with salt, pepper and a squeeze of lemon.
- 5
Scatter with chopped dill and serve with toasted bread.
