Saffron Fish Soup - Pure Indian Foods, The Ghee Spoon Blog
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 Tbsp Ghee (or Italian / Herbes de Provence ghee)
- 1 onion (quartered and sliced into wedges)
- 2-3 cloves garlic (finely minced)
- 1 stalk celery (cut into 1-2-inch pieces)
- 1 cup dry white wine
- 4 cups vegetable or fish stock
- 1 cup carrot(s) (sliced, or frozen, crinkle-cut carrots)
- 1 bay leaves
- 1 sprig rosemary
- Pinch Kashmiri Saffron
- 3/4 pound fish filets (Salmon, Char, Cod, Pollock, etc. with or without skin)
- Himalayan pink salt
- peppercorns (freshly ground, white or black)
- basil (fresh - or rosemary, for garnish (optional))
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