Tuesday 22 June 2021


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!



  • 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.

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