Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 carrot (s)
- 4 parsnips
- 2 tuber / s fennel
- 2 bunch spring onion (s)
- 2 tablespoon rapeseed oil
- 400 ml water
- 400 ml fish stock or lobster stock
- 500 g pollack fillet (s) or cod
- 1 bunch dill, chopped
- 200 g North Sea shrimps
- 0.05 g saffron powder
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel the carrots and parsnips and cut into small pieces. Cut the spring onions into rings and the fennel into small pieces. Cut the pollack into bite-sized pieces.
- Heat the oil in a saucepan and sauté the diced vegetables in it. Pour in the water and fish stock, bring to the boil and simmer over a low heat for 20 minutes. Remove half of the vegetable cubes with a slotted spoon and puree the broth with the hand blender. Add diced vegetables, saithe, shrimp and saffron and let it steep for a moment. Season with salt and pepper and serve sprinkled with dill.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below