Saffron Seafood Soup

This recipe is inspired by my mum's friend in Sweden. I tried this for the first time in Stockholm. After one mouthful, I begged her to give me the recipe, which I didn't get however she gave me an indication of what to do a here's the result! It's creamy while still being low in fat and got a lovely smooth and sweet flavour.

Saffron Seafood Soup

Serves: 2

Ingredients

• 1 salmon fillet, skin sliced odd and cut into chunks

• 1 small packet prawns ( mines was about 150g )

• half leek, sliced

• 1 garlic clove, minced

• 1 knob butter

• few sprigs thyme, leaves removed

• 1 tsp dried basil

• 120ml white wine

• 2 tsp tomato paste

• 120g greek yoghurt

• 80ml single or double cream

• 300ml water

• 1 fish stock cube

• pinch saffron

• black pepper, to taste

Method

- Melt the butter in a deep-set pot. Add the garlic, leeks and onions, Fry until softened. Stir in the thyme and spices/seasoning.

- Add the wine and reduce for 5 minutes before adding in the tomato puree, water and stock cube. Stir everything. Add in the saffron.

- Reduce heat to medium and cover with a lid, letting some air get through. Allow the soup to reduce for about 15 minutes.

- Stir in the yoghurt and cream. Once heated through, add the salmon and prawns. Let it cook for a further 3 minutes then serve hot with some more black pepper, squeeze lemon and multigrain crisp bread.