Saffron Fish Soup
This simple soup is comforting, nourishing and delicious. Round out the meal with a hot, crusty French baguette and a simple side of dressed salad greens. For additional flavors reminiscent of the Mediterranean, consider using either Italian or Herbes de Provence Spiced Ghee.
  • 1Tbsp extra virgin olive oil
  • 1 Tbsp Gheeor Italian / Herbes de Provence ghee
  • 1 onionquartered and sliced into wedges
  • 2-3cloves garlicfinely minced
  • 1stalk celerycut into 1-2-inch pieces
  • 1cup dry white wine
  • 4 cups vegetable or fish stock
  • 1cup carrot(s)sliced, or frozen, crinkle-cut carrots
  • 1 bay leaves
  • 1sprig rosemary
  • Pinch Kashmiri Saffron
  • 3/4 pound fish filetsSalmon, Char, Cod, Pollock, etc. with or without skin
  • Himalayan pink salt
  • peppercornsfreshly ground, white or black
  • basilfresh – or rosemary, for garnish (optional)
  1. Heat olive oil and ghee in a large saucepan. Sauté onion, garlic and celery over medium-low heat until the onion is softened a bit.
  2. Add the wine, simmering, uncovered for 5 minutes.
  3. Add stock, carrots, bay leaf, rosemary sprig, and Kashmiri Saffron. Bring to a boil; cover and reduce heat to simmer for 30 minutes.
  4. While soup is simmering, cut the fish into hearty chunks.
  5. When soup is ready, remove and discard rosemary sprig. Add fish to the simmering stock, cooking just until the fish is done – roughly 5 minutes or so.
  6. Adjust seasonings, adding pink salt and freshly ground pepper if desired.
  7. Optionally, serve soup garnished with a little rosemary or some basil leaves.