Fish broth with saffron
Fish broth with tomatoes and fennel, served with toasted bread.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 200 g fennel
- 600 g tomatoes
- 800 g cleaned fish heads and bones
- 1.5 l water
- 25 ml olive oil
- 0.2 g saffron
- 4 slices of rustic bread
Preparation
Wash and dice the tomatoes. Wash the fennel, remove the tough base and thinly slice. Use fish heads with the gills removed.
200 g fennel600 g tomatoes800 g cleaned fish heads and bones- knife
Heat the oil in a stockpot and fry the fennel for 5 minutes. Add the tomatoes, heads, bones and the 1.5 l of water. Bring to a simmer, skim off the foam, then cook gently for 40 minutes.
1.5 l water25 ml olive oil- stockpot
- skimmer
Strain carefully through a fine sieve to remove all the bones. Add the saffron to the broth and leave to infuse for 5 minutes over a low heat. Meanwhile, toast the bread and serve with the broth.
0.2 g saffron4 slices of rustic bread- fine sieve
- toaster
- saucepan
Allergens
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration