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Seafood in a Light Broth with Vegetables

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Serves: 4
small pinch of saffron threads
55g / 2 oz unsalted butter
2 carrots, peeled and cut into julienne strips
2 celery sticks, cut into julienne strips
1 courgette, cut into julienne strips
1 shallot, very finely chopped
2 garlic cloves. very finely chopped
1 bouquet garni salt and pepper
200ml / 7 fl oz dry white wine
200ml / 7 fl oz water
8 pieces of mixed fresh fish, such as salmon fillets, monkfish medallions, or only 1 type of fish, all skin and bones removed, each piece about 125g / 4 1/2 oz
250ml / 9 fl oz soured cream
fresh chervil sprigs, to garnish

Put the saffron threads in a small dry frying pan over a high heat and toast, stirring, for 1 minute, or until you can smell the aroma. Immediately tip out of the pan and set aside.

Melt the butter over a medium heat in a frying pan with a tight-fitting lid. Add the carrots, celery, courgette, shallot, garlic, bouquet garni, salt and pepper. Saute for 3 minutes, without letting the vegetables colour.

Meanwhile, bring the wine and water to the boil in a saucepan over a high heat, then boil for 2 minutes. Pour the boiling liquid over the vegetables, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and discard the bouquet garni.

Place the fish over the vegetables in a single layer, then cover and simmer for 5 minutes, or until the fish is cooked through and flakes easily. Remove the fish and vegetables to a warmed bowl and spoon over a little of the poaching liquid. Cover with foil and set aside.

Stir the soured cream and saffron into the poaching liquid and bring to the boil, stirring. Boil for 3-5 minutes to reduce. Place a mound of vegetables on each soup plate and top with the fish. Spoon over the reduced liquid and garnish with the chervil.

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