Saffron Seafood Soup

Ingredients

• 2 tbsp good olive oil
• 1 bulb fennel bulb, sliced thin
• 3 cups fish stock or chicken broth
• ¼ tsp saffron threads
• 1 whole orange (zested + juiced)
• ½ lb white fish fillets (cod, halibut, or sea bass), cut into 2-inch pieces
• ½ lb large shrimp, peeled and deveined
• 4 slices crusty bread, sliced (for dipping)

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add fennel, cook 3 minutes until edges soften and fragrant.

2. 2

   Pour in broth and bring to a boil. Crumble saffron into the pot, add orange zest, and simmer 2 minutes.

3. 3

   Add fish pieces and shrimp. Simmer 4 minutes until fish flakes easily at the thickest part and shrimp are pink.

4. 4

   Squeeze orange juice into the pot. Taste and season with salt and pepper.

5. 5

   Ladle soup into bowls. Serve with crusty bread for dipping.

Tools you’ll need

• large pot (4-quart minimum)
• wooden spoon
• ladle
• sharp knife

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