Ask Cookix, your sous-chef

Velouté Fish Soup with Sautéed Vegetables and Kozani Saffron

This velvety fish soup is a refined take on a traditional Greek dish, enriched with the delicate aroma of Kozani saffron. Featuring tender white fish, seasonal vegetables, and a silky broth, it offers a comforting yet elegant dining experience. The saffron imparts a subtle floral note and a golden hue, elevating the soup to a dish worthy of a festive table. The sautéed vegetables add depth and texture, balancing the richness of the velouté. Perfect for a special occasion or a cozy family meal, this soup showcases the harmony of fresh Mediterranean ingredients in a sophisticated presentation.

Starter | Greek | Dairy-Free | Egg-Free | Gluten-Free | Halal | Kosher | Nut-Free | Pescatarian | Shellfish-Free | Pureed Soup | Seafood Soup | Frying Pan | Pot | Broccoli | Fish | Potato | Saffron | Boiling | Sautéing | Simmering | Straining | Family Gathering | Festive
Time to complete

Prep

20min

Cook

35min

Wait

0 minutes

Total

55min

Ingredients (Makes 6 portions)

Ingredients

  • 2 white fish (such as dusky grouper or wreckfish), about 1 kg (2.2 lb) each, cleaned
  • 300 g (10.5 oz) potatoes, cut into medium chunks
  • 1 onion, diced into large pieces
  • 3 carrots, sliced into medium rounds
  • 8 strands of Kozani saffron
  • 2 tbsp lemon juice
  • 70 ml (4.5 tbsp) olive oil
  • Salt and freshly ground black pepper
  • 2-3 celery stalks, finely chopped
  • 300 g (10.5 oz) broccoli, cut into small florets
  • ½ bunch fresh cilantro or chervil, finely chopped

For Sautéing

  • 3 tbsp olive oil

For Serving/Garnishing

  • Salt and freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 65
  • Fat: 3.5
  • Protein: 6.8
  • Carbohydrates: 4.2
  • Fiber: 1.1
Directions

Preparing the Soup Base

  • 1. Place the potatoes, onion, and carrots at the bottom of a deep pot.
  • 2. Lay the fish on top of the vegetables.
  • 3. Add the saffron, olive oil, salt, and pepper, then pour in enough water to just cover the fish (about 2 liters).
  • 4. Bring to a gentle boil over medium heat and cook for about 25 minutes, or until the vegetables are tender. If using a larger fish, extend cooking time by 10 minutes.

Sautéing the Vegetables

  • 5. Meanwhile, heat 3 tbsp olive oil in a pan over medium heat.
  • 6. Sauté the broccoli and celery for 5-7 minutes until lightly browned.
  • 7. Add the cilantro and season with salt and pepper, then remove from heat.

Blending the Soup

  • 8. Carefully remove the fish with a slotted spoon and keep warm.
  • 9. Transfer the cooked vegetables to a separate bowl and strain the broth.
  • 10. Blend the broth and vegetables in batches, adding lemon juice, until smooth.

Final Assembly

  • 11. Return the blended soup to the pot, season to taste, and stir in the sautéed vegetable mixture.
  • 12. Simmer over medium heat for 3-4 minutes.

Serving

  • 13. Serve the velouté fish soup with the cleaned fish on a separate platter.
Cookix's Secrets

Alternative Cooking Methods

  • Roast the vegetables before blending for a deeper, caramelized flavor.

Alternative Proteins

  • Use shrimp or scallops instead of fish for a seafood twist.

Bold Flavor Enhancements

  • Stir in a splash of white wine for added depth.

Complementary Flavor Pairings

  • Add a pinch of smoked paprika for a subtle smoky undertone.

Cooking Tips

  • Use fresh, high-quality fish for the best flavor and texture.
  • For a smoother soup, strain the blended mixture through a fine sieve.

Healthier Variations

  • Replace olive oil with a lighter alternative like avocado oil for a lower-fat version.

Seasonal Tweaks

  • Swap broccoli for zucchini or asparagus in the spring.

Serving Tips

  • Serve with crusty bread or a side of lemon wedges for extra brightness.