Saffron Fish Soup Recipe

Main ingredients:

500 gr sea bass

500 gr flounder

500 gr whiting

12 shelled salma mussel

1 small lobster

½ cup olive oil

2 large onions

2 leeks

2 ground garlics

2 tomatoes

2 tablespoons lemon juice

½ lemon wedge

1 teaspoon thyme

2 tablespoon chopped parsley

2 bay leaves

1 teaspoon salt

1 teaspoon crushed saffron

Sauce ingredients:

3 boiled potatoes

1 pinch of saffron

1 garlic

1 cup of olive oil

3 raw egg yolks

1 tablespoon tomato paste

2 tablespoons of salt


For sauce: Mix the egg yolks and olive oil. Grate the boiled potatoes and add to the mixture. Add tomato paste and stir. Add salt to the mixture. Mix grated garlic and saffron together and add to the mixture.

For soup: Carefully remove the fish fillets, then boil the bones and heads of the cleaned fish for about 40 minutes. When the soup is ready, strain the ingredients. Then, add raw lobster, fish and mussels to the soup and boil for 15 minutes. Make sure that the meat texture is not mashed in the soup. Serve the soup with the sauce and toasted bread slices.