If you haven’t truly experienced the flavour and soothing benefits of saffron, then this soup is one to try!
Saffron is a spice that is as valuable as gold, so the quality of saffron you use is important, because it’s loaded with antioxidants that may even improve your mood if consuming regularly. Quality Saffron should smell sweet, but not taste sweet. The appearance of saffron resembles trumpet-shaped threads.
Fortunately, we have a local producer of saffron here in the Central West; Argyle Australian Saffron who have recently been awarded a Gold Medal in the 2021 delicious. Produce Awards. The panel of the judges for this award are an impressive line-up and always have been. Now in it’s 16th year, I nostalgically reflect on the exciting days working on delicious. magazine when the Produce Awards first launched.
This recipe published in delicious. magazine several years ago, is by Leanne Kitchen who is a Sydney based food and travel writer and is the Founder of Red Pork Press.
I love so many elements of this recipe though the Saffron is perfection with the fish and finished with dill. This is part of my Winter repertoire. It isn’t tricky; it just takes a little time. You can make this recipe ahead; see notes.
I am confident you will love it as all my family do!
Serves 6 – 45 mins to prepare and cook
Ingredients:
60ml (1/4 cup) hot water
Large pinch of saffron threads
60ml (1/4 cup) extra virgin olive oil
3 garlic cloves, thinly sliced
2 leeks, pale section only, thinly sliced, washed
1.25L (5 cups) fish stock
600ml fresh orange juice, strained
55g (1/4 cup) arborio rice
700g roma tomatoes, peeled, deseeded, finely chopped
500g ocean trout or salmon fillets*, cut into 2cm pieces.
2 1/2 tbsp chopped fresh dill
Crusty bread, to serve
Method:
Place the water and saffron in a small bowl. Set aside for 1 hour or until the water turns deep yellow.
Heat oil in a large saucepan over medium-low heat. Add the garlic and leek. Cook, stirring, for 5 minutes or until leek is soft.
Add the stock, orange juice, rice and saffron mixture. Increase heat to high and bring to the boil. Reduce heat to medium-low. Cook, covered for 25 minutes or until the rice is tender.
Stir in the tomato. Cook for 2 minutes or until heated through. Season with salt and pepper. (To freeze, see tip below.)
Add the trout or salmon and cook, covered, for 2-3 minutes or until the fish is just cooked through. Stir in the dill. Divide among serving bowls (ensuring you scoop the rice from bottom) and serve with crusty bread.
Tip: do not use wooden utensils (as it absorbs the flavour).
*I prefer to use Canadian wild red salmon which you can order in from a local fish monger or find in freezer sections.
Make it ahead: Cool at the end of of step where you stir in tomato. Freeze in a 1.8L-capacity airtight container for up to 2 weeks. Thaw in the fridge overnight. Reheat, stirring, in a large saucepan over medium-low heat. Continue from the next step where you add the fish.
