Soup Glorious Soup by Annie Bell

Author:Annie Bell
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-11-21T00:00:00+00:00

Salmon and saffron broth

Serves 4

a pinch of saffron filaments (about 20)

2 tablespoons groundnut oil, plus extra for brushing

1 shallot, peeled and finely chopped

150ml dry white vermouth

600ml fish stock

sea salt, black pepper

400g salmon fillet, skin on

200g baby spinach

lemon or lime quarters, to serve

Grind the saffron in a pestle and mortar and infuse for 30 minutes in a tablespoon of boiling water.

Heat a tablespoon of oil in a medium saucepan over a medium heat and sauté the shallot for about a minute until it softens. Add the vermouth and reduce by half. Add the fish stock, the saffron liquor and some seasoning, bring to the boil and then remove from the heat.

Meanwhile, heat a ridged griddle over a medium heat for 5 minutes. Cutting through the skin, slice the salmon fillet across into 1cm strips. Brush the strips with oil on both sides, season on one side only and grill each side for 30–60 seconds (if you are using a non-stick griddle you can omit the oil). You will probably need to cook the salmon strips in batches, reserving them on a plate once they are cooked. At the same time, heat a tablespoon of oil in a large frying pan over a high heat, add the baby spinach and sauté until it wilts. To serve, gently reheat the broth. Divide the spinach between four hot soup bowls, deep or shallow, ladle the broth over and arrange a few salmon strips in the centre. Serve with small bowls of egg-fried rice to the side if you wish and accompany with lemon or lime wedges.

More Oriental than Mediterranean. Just as you might eat a small bowl of rice and vegetables with miso soup, here a little aside of egg-fried rice is the sideshow to a light saffron broth and grilled salmon.

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