Saffron Fish and Potato Soup

Ingredients

• 900 g firm white fish fillets(cut into large chunks)
• 600 g potatoes(peeled and cut into 2 cm cubes)
• 1 piece onion(diced)
• 2 clove garlic(minced)
• 30 ml olive oil
• 1 can chopped tomatoes(400 g)
• 1.2 l fish stock
• 1 pinch saffron threads
• 0.5 bunch parsley(chopped)
• 3 ml salt

Method

1. Soften onion in oil in a large saucepan, adding garlic for the final minute. [8 min]
2. Add tomatoes, stock, saffron, potatoes and salt; bring to a simmer.
3. Simmer until potatoes are tender, about 25 to 30 minutes. [30 min]
4. Add fish and simmer gently until opaque and 63 C in the centre; avoid vigorous stirring. [7 min]
5. Taste for seasoning and scatter parsley into the soup.