GRILLED FISH SOUP with saffron and bacon
This saffron-infused soup makes great use of leftover grilled fish. The saffron gives the fragrant broth its vibrant color.
GRILLED FISH SOUP with saffron and bacon
Servings: 5 people
Ingredients
- 1 ½ to 2 pounds grilled or cooked assorted seafood: salmon, swordfish, shrimp
- 6 slices bacon, preferably apple-wood smoked, cut into medium slices
- 1 small onion, peeled and chopped
- 1 celery rib, cut into ½ inch pieces
- 1 red bell pepper, cored, seeded, and chopped fine
- Salt and pepper to taste
- 1 cup fresh or frozen corn
- 1 cup dry white wine
- 8 ounces bottled clam juice
- 2 cups water
- 1 pinch saffron
- Juice of ½ lemon (1 ½ tablespoons)
- Dash of tabasco
- 1 pound baby new potatoes, cooked and cut in half (about 12, or 2 cups)
- ¼ cup fresh flat-leaf parsley, chopped
Instructions
- Cut grilled fish into bite-sized cubes.
- In a medium pot cook the bacon until crisp, about 5 minutes; drain on paper towels and set aside. Leave 1 tablespoon of fat in the pan; discard the rest.
- Cook onion, celery, and red pepper in the bacon fat until they begin to soften, about 2 - 3 minutes. Season with salt and pepper.
- Add corn and wine and cook until wine is reduced by half, about 5 minutes.
- Add clam juice, water, half-and-half, and saffron. Add lemon juice and whisk with a metal whisk (to prevent the half and half from curdling).
- Season broth with tabasco and additional salt and pepper if needed.
- Add fish, potatoes, bacon, and parsley and simmer until fish and potatoes are heated through, about 5 minutes.
From The Swedish Table published by the University of Minnesota Press, 2005, 2013. Used by permission.