It only takes a pinch of saffron to add a brilliant yellow tint and subtle flavor to a pot of soup. For best results, use saffron threads, not powder.
- 1 to 1-1/2 pounds of white fish such as cod, or halibut, thawed and cut into bite
- 3 tablespoons unsalted butter
- 2 leeks, white and light green parts only, chopped (the white and light green parts are the only edible parts)
- 8 ounces white mushrooms, sliced
- 1 red bell pepper, seeds and ribs removed and julienned (to julienne means to slice into thin narrow strips of equal size)
- 32 ounces (4 cups) of fish stock
- 1 cup heavy whipping cream
- 1 cup dry white wine – I used a Charles Shaw 2010 Sauvignon Blanc $1.99 @ Trader Joes.
- A pinch of saffron threads
- sea salt and cracked peppercorns
- In a large skillet over medium heat melt 2 tablespoons butter. Add the leeks and saute until soft about 5 minutes.
- Increase heat to medium-high, add the mushrooms and saute until it just begins to juice about 3 minutes. Add bell pepper and saute until it softens about 2 to 3
minutes more. Set aside.
- In a large pot over medium-high heat add fish stock and bring to a boil and reduce for 10 minutes over a simmering boil NOT a rolling boil.
- Add cream and wine and cook to a slow simmer again for 10 more minutes. Add saffron, salt and pepper to taste. Calculate 1/4 teaspoon salt and 1/4 teaspoon pepper if unsure. You can always add more salt and pepper to your individual dish.
- Add the fish, return to a simmer and cook until fish is just cooked through about 3 minutes. Add the vegetables and cook until heated through 3 minutes more.