Kakavia Soup With Saffron, Mussels And Chive

Recipe Level Medium difficulty
Recipe Time 30-60 minutes
Recipe Persons Serves 4


1 pack Pescanova baby hakes
1 pack of Pescanova mussel meat
½ onion, finely chopped
½ finocchio, finely chopped
2 garlic cloves, finely chopped
1 tomato
2 carrots
½ potato
½ celery
1 medium zucchini
juice of 2 lemons
1 tsp chive
olive oil
  1. For the soup In a saucepan, we heat olive oil and brown half of the vegetables, cut in slices, until translucent. We cover with cold water and toss in the hake. We simmer and add the saffron. After 20 minutes, we drain well. We shred the fish and mash using a stick blender. We boil again with the rest of the vegetables, diced and the mussels for 5 minutes. We add the shredded fish, butter, lemon juice and olive oil. We season to taste and garnish with the chive.
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