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
- 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
- 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.