Fish soup with Saffron and Cream

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  • Butter: 25 gr
  • Sunflower oil or vegetable oil: 1 tablespoon
  • Onion: 1 average and roughly chopped
  • Garlic: 3 cloves minced
  • Leek: 1 cut
  • Celery: 1 cut
  • Dry white wine: 250 ml
  • Water: 500 ml
  • Salt: taste.
  • Pepper: taste.
  • Orange peel: 1 with 7 cm
  • Potatoes, large rooms: 200 g
  • Saffron: 1/2 teaspoon
  • Boiled fish, without the skin or spine


Heat the butter and the olive oil in a large saucepan. Join the garlic, leeks and celery, and bypasses slightly, until the vegetables are soft and begin to earn color. Add the water and the wine. Season with salt and pepper and add the orange peel. Leave to cook on a low heat for 10 minutes. Join the potatoes and let it cook for 20 minutes, adding a little water if necessary. Add the saffron and the fish and let it cook for 8-10 minutes. Divide the fish into pieces. Remove the orange peel, put the cream and mix. Let it cook over 1-2 minutes. Serve hot.

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