• 30g butter
  • 1 onion, finely diced
  • 1 leek, quartered lengthways and finely sliced
  • 1 stick celery, finely diced
  • 1 small bulb fennel, finely diced
  • 1/8 tsp saffron strands
  • 650ml hot fish stock, made with 1 stock cube
  • 3 slices sourdough bread, cut into small cubes
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 2 medium tomatoes, chopped
  • 1 tbsp tomato purée
  • 150ml white wine
  • 500g new potatoes, quartered
  • 260g salmon, skinned and cut into 2cm pieces
  • 250g large cold water prawns, defrosted
  • 75ml double cream
  • 2 tbsp fresh dill
  • 3 tbsp sour cream, to serve


  1. 1

    Heat the oven to 200°C/fan 180°C/gas mark 6. Heat the butter in a large saucepan over a medium heat. Add the onion, leek, celery and fennel and cook over a medium/low heat for 15 minutes, until they are completely soft. Meanwhile, leave the saffron to infuse in the hot stock.

  2. 2

    Place the pieces of bread on a baking sheet and mix with the oil and seasoning. Bake for 10-15 minutes, until golden brown all over.

  3. 3

    Add the garlic, tomatoes and tomato purée to the pan and cook for 5 minutes, then add the wine and saffron-infused fish stock with seasoning. Add the potatoes and simmer for 15-20 minutes, until just cooked, then add the salmon and prawns and cook for a further 5 minutes, until just cooked. Stir through the cream and dill.

  4. 4

    Divide the soup between 6 bowls, then top with the croutons, dill and a dollop of sour cream.

Nutritional Details

Each serving provides
  • Energy 1704kj 407kcal 20%
  • Fat 20.3g 29%
  • Saturates 8.8g 44%
  • Sugars 5.8g 6%
  • Salt 1.42g 24%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

29.2g carbohydrate 4.4g fibre 19.5g protein

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