Creamy Saffron Fish Soup with Salmon and Cod

Ingredients

• 300 g salmon fillet, skin removed, cut into 3 cm chunks
• 200 g cod fillet, cut into chunks
• 1 small leek, thinly sliced
• 1 small fennel bulb, thinly sliced
• 2 medium potatoes, diced
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 pinch saffron threads
• 400 g chopped tomatoes
• 750 ml fish stock
• 100 ml cream
• 1 tsp finely grated lemon zest
• 2 tbsp chopped dill
• Salt and black pepper

Instructions

1. Warm the oil in a large pot. Soften the leek and fennel over medium-low heat for 6–8 minutes without browning.
2. Add garlic and saffron and stir for 30 seconds. Add tomatoes and fish stock, then bring to a gentle simmer.
3. Add potatoes and simmer for 12–15 minutes, until nearly tender. Stir in the cream and lemon zest.
4. Add the cod and simmer for 2–3 minutes, then add the salmon and cook gently for another 3–5 minutes, just until opaque and flaky.
5. Season with salt and pepper and finish with dill. Serve straight away with rye bread.

Kitchen note: Add the salmon near the end and keep the broth at a gentle simmer so the pieces stay intact.