Fish Soup with Saffron
200 g cod
200 g salmon
1 small yellow onion
0, 5 fennel
0, 5 red pepper
1 tbs butter
2 cups dry white wine
2 cubes fish broth
1 l water
2 cups cream
0.5 tsp salt
0, 5 g saffron
0.5 tsp cayenne pepper
1 tablespoon chopped dill
1 tablespoon chopped parsley
100 g shrimps
100 g crayfish tales
Peel the potatoes and onions and cut them into sugar cubes.
Blanch the tomatoes in boiling water and peel them. Cut tomatoes and other vegetables into cubes.
Fry the potatoes, fennel and onion in butter in a large saucepan over low heat for 3 minutes.
Mix in the pepper and tomato dices. Add the saffron and let the spices sizzle a minute.
Add the water and the wine and cubes of fish broth and simmer for a few minutes.
Whisk in the cream so that it mixes well with the broth.
Add salt and cayenne pepper according to your taste.
Add the fish divided into pieces and let it simmer for a few minutes.
Add the shrimps and the crayfish tales
Sprinkle with dill and parsley and serve immediately.