Autumn Fish Soup


  • 10-11 ounces yellowtail fillet, skinned and boned
  • A pinch of saffron
  • 1/4 pound onions, peeled
  • 6 ounces potatoes, peeled
  • 2 medium-sized cloves of garlic, peeled
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 fresh chilli, finely chopped or a pinch of dried chilli flakes, to taste
  • 1/2 cup dry white wine
  • 2 1/4 cups clear fish stock or water
  • 1 cup peeled, chopped tomatoes
  • 5 teaspoons finely chopped fresh thyme and parsley (lemon thyme is a good option if you can get hold of it)
  • Sea salt and freshly ground black pepper, to taste


Autumn Fish Soup - The Huffington Post

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