soup and saffron

Rocket and Saffron Soup

This soup is perfect for winter - very peppery and warming! 

Serves 4.

½ tsp saffron threads, ground

2 tablespoons olive oil

1 onion, roughly chopped

2 garlic cloves, crushed

1 large potato, roughly chopped

950 ml chicken or vegetable stock

250g rocket

150g spinach

½ tsp grated nutmeg

Directions

1. Heat the olive oil in a large saucepan. Take out one tablespoon of warmed oil, place in a cup and add the ground saffron to it. Set aside.

2. Fry the onion for around 3 minutes and then add the garlic, cooking until both are soft.

3. Pour in the chicken stock and add the potato to the pan. Simmer for around 10 – 15 minutes until the potato is cooked.

4. Add the rocket and spinach to the saucepan and simmer for 5 minutes. Turn off the heat.

5. Use a blender to blitz the soup, being careful not to burn yourself.

6. Season to taste with salt and freshly ground black pepper.

7. Just before serving, stir in the ground nutmeg and then stir through the saffron-infused olive oil (either in the saucepan or some in each bowl).

Bouillabaisse

Serves 6

60ml extra virgin olive oil

2 onions, thinly sliced

2 leeks, thinly sliced

¼ fennel bulb, thinly sliced

2 cloves garlic, crushed

4 large tomatoes, roughly chopped

1/2 teaspoon saffron threads, crumbled

2 sprigs of fresh thyme

1 bay leaf

2kg of mixed white fish (a mixture of soft and firm white fish, eg sea bass, red mullet, haddock, halibut, cod, , or red porgy), cut into 2-inch pieces

½ kg mussels/clams

½ kg squid/crab/languoustine

Flat leafed parsley

1. Heat the oil over a medium heat in a heavy bottomed pot and cook the onions, leeks and fennel until softened.

2. Add the garlic, tomatoes, saffron, thyme and bay leaf and cook for 10 minutes until the tomatoes have burst and are soft.

3. Place the white fish on the tomato mixture and cover with water. Bring the pot to a boil and simmer uncovered for 5 minutes.

4. Add the molluscs and shellfish and add more water to ensure they are covered. Simmer for 10 to 20 minutes.

5. Season to taste and serve over crusty bread (or boiled potatoes for a gluten free option).