Creamy fish soup with saffron & dried basil

Gräddig fisksoppa med saffran & torkad basilika | WhomieClub

Creamy fish soup with saffron & dried basil | WhomieClub

Recipe by Mikael Wallborg

This is one of those recipes that feels luxurious but is actually not that complicated. Creamy, saffron-yellow, and full of flavor. Vendela Wikström, chef and OnePan’s ambassador, shares one of her favorite recipes from her digital cookbook on Whomieclub.

Made in the OnePan 26 Sauté Pan, the versatile pan that handles everything from pasta sauces to this very soup.

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Cooking time: 45 min

Number of people: 4

Ingredients

400 g mixed fish (cod, haddock or salmon)
Shrimp, approx. 6-7 pcs per serving
2 small yellow onions
0.5 fennel bulb
4 potatoes
5-6 cloves garlic
1 carrot
1 tbsp dried basil
0.5 g saffron
2 dl white wine
4-5 dl water
1 tbsp chicken powder
2 dl cream
Lemon juice
1-2 tbsp dashi (optional)
Salt

Here's how you do it

Finely chop the fennel, onion, and garlic. Peel the carrot and potatoes and cut them into cubes, approximately 1–1.5 cm.
Remove the skin and bones from the fish and cut it into stew-sized pieces.
Sauté the onion and fennel in olive oil in your OnePan 26 Sauté Pan. Add the potatoes and carrot and fry together for a while. Add the garlic, dried basil, and saffron, and continue frying until the onion begins to soften.
Add the wine, water, and chicken bouillon powder. Simmer over low heat with the lid on until the potatoes and carrots are half-cooked. Add the cream and continue cooking until the potatoes are fully cooked. Season with salt and lemon, and optionally a splash of dashi.
Salt the fish and let it stand for approximately 5 minutes. Then place the fish in the hot soup, put the lid on, turn off the heat, and let it stand for approximately 5 minutes.
Serve with aioli, shrimp, and good bread. Garnish with parsley, chives, or dill.