Rice and fish soup with saffron

A velvety fresh vegetables and rice, with cod and saffron. Why seafood chowder? Because I am Sicilian and the fish is swimming’ in my Dna, perchèlo saffron home mum put it in bottles and why… I like it. The soup is smooth because it contains rice and cream, It is made with fish stock broth but not intrusive, smooth taste. As an alternative to cod you can use the monkfish or anglerfish. If you like soups and soups, take a look at Sardinian fregola soup with clams, the cream of tomato, the fresh vegetable soup or to mushroom soup.

Ingredients for 4 people:

  • 30 grams of butter
  • two onions
  • a leek
  • 1 carrot
  • 1 stick of celery
  • 1 bay leaf
  • 6 tablespoons rice
  • Saffron (2 sachets)
  • 100 ml dry white wine
  • 200 ml of cream
  • 600 grams of cod
  • 1 litre fish stock
  • 2 small or 1 medium potato
  • 4 tomatoes
  • a sprig of parsley
  • salt and pepper

Clean the fish by removing the skin, the head and bones that you will put in a pot with 1,5 litres of salt water, the stalk of celery, an onion, parsley and bay leaf. Simmer the broth for half an hour, then strain it into a colander and set aside. Clean the fish, taking care to remove any thorns and do it with touches of about 4 cm.

Put the butter in a large saucepan and melt over low heat, then add the onion, carrot and Leek thinly sliced and FRY for about 10 minutes until they are golden and softened. Add the rice and saffron, then the wine and let it evaporate over high heat for 2 minutes, stirring constantly.

At this point, add the fish broth, cover and let simmer for 20 minutes. When the vegetables and rice are cooked pass anything to the mixer until creamy: season with salt, tasting first because obviously the stock's already savory.

Peel and cut the potatoes into small pieces, about a centimetr0, and merge them with the cream: leave to cook for 5 minutes stirring constantly, because otherwise the cream will attach to the bottom. At this point add the cream and let it mix with cream, Finally the fish and tomatoes, skinned and cut into pieces of about 3 cm. Cook for 5 minutes, enough time for cooking fish.

Serve in pasta bowls and garnish with the parsley of velvety, some small pieces of tomato and a sprinkling of black pepper.

THE PAIRING: We suggest bubbles. For our Docg spumante "Alta Langa": its fruity aroma with hints of vanilla and dry taste make this Piedmont excellence a good pairing for this dish.

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2 comments

conunpocodizucchero.it January 21, 2013 at 15:58

Good luck!!!! The recipe seems great!

Reply
fratelli_ai_fornelli January 22, 2013 at 12:19

Thank You Helen, you were always very kind. The cream is really good, Perhaps in retrospect I would have used the monkfish instead of cod, because it is a little’ more ' meaty '…The maybe next time

Reply

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