Mediterranean fish soup | Soup and cream recipe

Ingredients

• 8 to 10 saffron pistils
• 125 ml (1/2 cup) of dry white wine
• 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
• 1 onion
• 1 red pepper
• 1 celery branch
• 1 carrot
• 30 ml (2 tablespoons) of olive oil
• 15 ml (1 tablespoon) of chopped garlic
• 1.25 litre (5 cups) of fish fumet
• 30 ml (2 tablespoons) of tomato paste
• 2 diced italian tomatoes
• 2 ml (1 teaspoon) of mediterranean sea salt
• 12 to 16 raw and peeled shrimps (31-40 large)
• 150 g of diced swordfish, blue marlin, halibut or mahi mahi
• 6 to 8 scallops (20-30 large)
• 30 ml (2 tablespoons) of chopped fresh dill
• 5 ml (1 teaspoon) of chopped fresh thyme