MY SCANDI INSPIRED FISH SOUP WITH FRESH SALMON, PRAWNS & SAFFRON

I did warn you al that last week's heat wave was going to be rather short lived and, faced with a weekend of rain, rain and more rain with some chilly temperatures thrown in for extra fun, I suddenly found myself craving a good old bowl of soup. 

Not some watery tomato crap with no texture mind you! No, something a little more extra and this pretty luxury seafood soup with a fragrant saffron broth and a real Scandi touch is just that! 

It takes a little time to prep and simmer along but the end result is worthy of a weekend main course, especially when served with some fresh sourdough bread croutons on top and a chilled glass of white wine on the side!

A most wonderful and tasty way to make the most of a very meh British summer!

SERVES 2 AS MAIN

INGREDIENTS

• 30g butter
• 1 onion, finely diced
• 1 leek, quartered lengthways and finely sliced
• 1 stick celery, finely diced
• 1 small bulb fennel, finely diced
• 1/8 tsp saffron strands
• 650ml hot fish stock, made with 1 stock cube
• 3 slices sourdough bread, cut into small cubes
• 1 tbsp olive oil
• 4 cloves garlic, crushed
• 2 medium tomatoes, chopped
• 1 tbsp tomato purée
• 150ml white wine
• 500g new potatoes, quartered
• 260g salmon, skinned and cut into 2cm pieces
• 250g large cold water prawns, defrosted
• 75ml double cream
• 2 tbsp fresh dill
• 3 tbsp sour cream, to serve

METHOD

• Heat the oven to 200°C.
• Heat the butter in a large saucepan over a medium heat. 
• Add the onion, leek, celery and fennel and cook over a medium/low heat for 15 minutes, until they are completely soft.
•  Meanwhile, leave the saffron to infuse in the hot fish stock.
• Place the pieces of bread on a baking sheet and mix with the oil and seasoning. 
• Bake for 10-15 minutes, until golden brown all over.
• Add the garlic, tomatoes and tomato purée to the pan and cook for 5 minutes, then add the wine and saffron-infused fish stock with seasoning. 
• Add the potatoes and simmer for 15-20 minutes, until just cooked, then add the salmon and prawns and cook for a further 5 minutes, until just cooked. Stir through the cream and dill.
• Divide the soup between bowls, then top with the croutons, dill and a dollop of sour cream.