Saffron Seafood Soup
A vibrant, broth-forward take on bouillabaisse—saffron-infused broth with tender seafood, fennel, and orange. Ready in 20 minutes with zero fussy technique.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat olive oil in a large pot over medium-high heat. Add fennel, cook 3 minutes until edges soften and fragrant.
Step 2
Pour in broth and bring to a boil. Crumble saffron into the pot, add orange zest, and simmer 2 minutes.
Step 3
Add fish pieces and shrimp. Simmer 4 minutes until fish flakes easily at the thickest part and shrimp are pink.
Step 4
Squeeze orange juice into the pot. Taste and season with salt and pepper.
Step 5
Ladle soup into bowls. Serve with crusty bread for dipping.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon
- ladle
- sharp knife
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