As any regular reader of FitnessOnToast can probably tell, I love cooking with salmon, given its wealth of pro-health properties. This fish soup recipe is an absolute favourite of mine and is incredibly easy to make, yet is packed full of guilt-free flavour!
Typically this sort of fish soup is made with white wine and rich cream – NAUGHTY – so in the name of health and without compromising on flavour I’ve cut out the wine and replaced the double cream with a small amount of creme fraiche- and a little really does go a long way! This is because the saffron totally carries it, adding a delicious flavour to the dish as well as lending it that beautifully deep sunshine-yellow hue, perhaps perfectly timed for spring (?!). Another of Saffron’s key benefits is that it’s effectively calorie-free, with an impossibly high proportion of manganese, and a good allocation of vitamin C too. Click MORE to see Ingredients & How-To…
1. Chop and sauté 1 onion and 2 cloves garlic, in a little olive oil. Also de-seed and chop the chilli.
2. Pour c. 1 cup water add the fish stock. Let it boil.
3. Add shredded carrots and aubergine, 400 g fish cut into chunks (3×3 cm).
4. Bring to boil and simmer, for about 4-6 minutes.
5. Finally add the sugar snap peas (for decoration and to add some lovely textural crunch)
6. Serve with a dash of lemon juice on top.