Mediterranean Fish Soup with Curry and Saffron
2 servings
60 minutes
Mediterranean fish soup with curry and saffron is a fragrant and rich dish that embodies the best traditions of Italian cuisine. It combines tender fish fillet, spicy mussels, and the aromatic notes of curry with the refined taste of saffron. This soup evokes the sea breeze and warm sunny evenings on the Mediterranean coast. Its history traces back to fish stews made by fishermen from their fresh catch, enhanced with spices and vegetables. White wine adds a light acidity, while lemon juice highlights the freshness of the ingredients. The flavor palette is rich and layered: the spiciness of curry complements the tenderness of mullet and sardines, while saffron gives an exquisite golden hue. This soup is perfect for a warm family dinner or a romantic evening with a glass of white wine.
1
Wash the fish, clean the red mullet from bones (save the bones), cut it crosswise into 2 pieces, and cut the sardines into pieces. Wash and peel the vegetables for the soup (carrots, celery can be used) and tomatoes. Peel the onion and ginger. Finely chop all the vegetables and sauté them in two tablespoons of vegetable oil.
- Red mullet: 1 piece
- Sardines: 1 piece
- Roots: 100 g
- Tomatoes: 2 pieces
- Onion: 2 heads
- Ginger: 100 g
- Vegetable oil: 4 tablespoons
2
Wash the mussels, clean them, and discard any open shells. Add the mullet bones and curry to the vegetables and simmer, pour in the wine, bring to a boil, then reduce the heat and simmer for another 10 minutes.
- Mussels: 8 pieces
- Red mullet: 1 piece
- Curry: 1 teaspoon
- Dry white wine: 100 ml
3
Wash the fish fillet, cut it into large pieces, and drizzle with lemon juice, lightly salt and pepper. Fry the mullet, fish fillet, and sardines in the remaining vegetable oil for 5 minutes. Meanwhile, remove the mussels from the soup and strain it through a sieve along with the vegetables. Season with salt, sugar, pepper, and add saffron.
- Fish fillet: 150 g
- Lemon juice: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 4 tablespoons
- Mussels: 8 pieces
- Sugar: 1 teaspoon
- Saffron: pinch
4
Add fish and mussels to the soup, let it sit for 2-3 minutes, and if desired, add vodka or anise liqueur to the soup.
- Mussels: 8 pieces
- Vodka: 20 ml