Saffron Seafood Soup - cooking recipe

Ingredients

1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 celery, finely chopped
2 -3 tablespoons olive oil
2 tomatoes, peeled and chopped
1 glass white wine
bay leaf
1 liter stock
350 g pollock
6 scampi
saffron
salt and pepper
parsley

Preparation

- Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- Season with salt and pepper according to taste.
- Serve with parsley on top.