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a plate with creamy seafood soup with clams, shrimp, white fish, leeks, celery, saffron and dill

Creamy Seafood Soup with Dill and Saffron

A delicious and indulgent soup made with a robust fish stock, white wine, cream, spices and aromatics, and a mix of white fish and shellfish.
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Prep Time 2 hours
Cook Time 30 minutes
Servings 4 people

Equipment

  • 1 large cooking pot
  • 1 large saucepan

Ingredients
  

For the stock

  • 500-700 g fish bones and/or heads and shells from 6-8 large shrimps
  • 4 cloves of garlic smashed
  • 1 yellow onion
  • 1 small fennel bulb
  • 1 leek
  • 1 carrot
  • 2 bay leaves
  • A few parsley stalks
  • 1 tsp black peppercorns

For the soup

  • 15-20 clams thoroughly cleaned (see notes)
  • ~ 600-700g mixed shrimp and white fish fillets see notes
  • 1 leek white part only, about 10cm
  • 1 shallot
  • 2 cloves of garlic
  • 12-15 cm celery stalk
  • 1/3 tsp saffron threads
  • 1 tbsp plain flour
  • 50 g butter
  • 150 ml dry white wine see notes
  • 100 ml double cream
  • 1.5 l fish stock
  • Fresh chopped dill
  • White baguette for serving

Instructions
 

  • Make the stock by simmering the fish bones and/or shrimp shells for 1.5-2hrs in 2-2.5l of water together with spices and aromatics. Strain and use immediately, or cool down to room temperature and freeze.

For the soup:

  • Thinly slice garlic cloves, shallot, leeks and celery and set aside.
  • Place saffron threads into a small bowl and pour over 3 tbsp of water water. Leave to infuse.
  • Place the clams into a small pot or saucepan (no oil needed), cover and cook for 5-7 minutes. Discard the water and set aside.
  • Clean the shrimps and cut the fish into smaller pieces.
  • Melt the butter in a large saucepan. Sauté shallots, garlic, leeks and celery for a few minutes. Add the flour and stir well to combine.
  • Add the the white wine and simmer for a few minutes until the alcohol evaporates.
  • Add the shrimps, stir and simmer for a few more minutes before adding the stock, saffron water and cream. Cook for further 5 minutes.
  • Pop in the clams and the fish and cook for another 3-4 minutes until the fish is done.
  • Serve sprinkled with dill and a white baguette on the side.

Notes

  • Thoroughly cleaning the clams is essential for avoiding grains of sand on your teeth. Rinse the clams first under cold water. If the time allows, soak them in a bowl of salted water (30g of sea salt for each 1l of water) for 1-1.5 hours. Then rinse again.
  • Firm white fish like cod, grouper or hamour works best.
  • Use a light white wine with notes of fruit and citrus, such as Sauvignon Blanc.
  • While you can refrigerate or freeze the stock, the ready soup does not keep well and is best consumed immediately.