Discover a sophisticated evolution of the traditional Greek fish soup. By incorporating delicate saffron threads, we elevate this classic dish, offering an exquisite aroma and a unique character. This nutrient-rich recipe perfectly balances the freshness of the sea with the subtle opulence of saffron. To achieve a truly velvety texture and unlock the full bouquet of flavors, we recommend finishing the dish with a generous drizzle of raw Parathamna Extra Virgin Olive Oil.
Ingredients
- 1 – 1.5 kg Soup Fish: (e.g., Scorpion fish, Grouper, or Redfish)
- 3-4 Potatoes: Cut into medium chunks
- 3 Carrots: Sliced into rounds
- 2 Onions: Fresh or dry, chopped
- 2-3 Celery Stalks
- ½ cup PARATHAMNA Extra Virgin Olive Oil
- Juice of 2-3 Lemons: (to taste)
- Salt & Pepper
- 10-12 Saffron Threads
Instructions
- The Broth: Simmer the fish in salted water for 20-25 minutes. Carefully remove the fish and strain the broth through a fine sieve to ensure it is clear.
- The Vegetables: Add the cleaned broth back to the pot along with the vegetables (potatoes, carrots, onions, celery) and the olive oil. Boil until the vegetables are tender.
- The Secret to Texture: Once the potatoes are cooked, remove 2-3 pieces to a bowl and mash them with a fork. Stir this puree back into the pot to create a naturally thick and creamy consistency.
- The Infusion: Add the saffron threads 10 minutes before finishing to release their golden hue and aroma.
- Completion: Add the lemon juice, salt, pepper, and the cleaned fish fillets. Let the soup simmer for a final 2-3 minutes to blend the flavors.
Chef’s Tip: For an even deeper flavor profile, add 1-2 whole ripe tomatoes while boiling the vegetables.
Serving Suggestion: Serve each bowl with a fresh teaspoon of raw Parathamna Extra Virgin Olive Oil to enhance the silkiness and aroma.
