Fish Soup With Orange, Saffron And Dill

Delight in the beautiful flavour of saffron and orange in this gourmet fish soup.

The ingredient of Fish Soup With Orange Saffron And Dill

• 60ml 1 4 cup hot water
• large pinch of saffron threads
• 60ml 1 4 cup extra virgin olive oil
• 3 garlic cloves thinly sliced
• 2 leeks pale section only thinly sliced washed
• 1 25l 5 cups fish stock
• 600ml fresh orange juice strained
• 55g 1 4 cup arborio rice
• 700g roma tomatoes peeled deseeded finely chopped
• 500g ocean trout or salmon fillets cut into 2cm pieces
• 2 1 2 tablespoons chopped fresh dill
• crusty bread to serve

The Instruction of fish soup with orange saffron and dill

• place the water and saffron in a small bowl set aside for 1 hour or until the water turns deep yellow
• heat oil in a large saucepan over medium low heat add the garlic and leek cook stirring for 5 minutes or until leek is soft
• add the stock orange juice rice and saffron mixture increase heat to high and bring to the boil reduce heat to medium low cook covered for 25 minutes or until the rice is tender
• stir in the tomato cook for 2 minutes or until heated through season with salt and pepper to freeze see tip below
• add the trout or salmon and cook covered for 2 3 minutes or until the fish is just cooked through stir in the dill divide among serving bowls and serve with crusty bread

Nutritions of Fish Soup With Orange Saffron And Dill

calories: 310 7 calories
calories: 14 grams fat
calories: 2 5 grams saturated fat
calories: 22 grams carbohydrates
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calories: n a
calories: 25 grams protein
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