serves
2
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 250 g snapper fillets
- 250 g whiting fillets
- ½ cup spring onions, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp extra virgin olive oil
- pinch of saffron threads
- ¼ cup white wine
- 1 cup tomato, puréed
- salt and cracked pepper
- ½ cup parsley leaves
- 2 tbsp dill, chopped
- 1 lemon, juiced
- extra virgin olive oil, to garnish
- parsley leaves, to garnish
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Heat the olive oil in a small saucepan over medium heat. Add the garlic and onions and stir until softened and golden. Add the wine and cook for 1 minute. Add the saffron and stir through. Add the tomatoes, salt and pepper.
Add the fish and enough water to cover the fish. When it begins to simmer, reduce heat to low and cook the fish for 15-20 minutes until cooked.
Remove the soup from the heat, add the herbs and lemon juice and gently stir.
Divide the soup among bowls and garnish with the remaining herbs and a little olive oil.
Serve hot with crusty bread.
Text © 2013 Maria Benardis
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
