Delicate sea bass soup infused with saffron, white wine, and aromatic vegetables. This elegant seafood soup is light, fragrant, and perfect as a refined starter for Valentine’s Day or special occasions.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 mins 2 tbsp olive oil
1 small onion, finely chopped
1 leek, white part only, sliced
1 small fennel bulb, finely diced
2 cups garlic, minced
1 tbsp tomato paste
⅓ cup dry white wine
3 cups fish stock
1 bay leaf
1 pinch saffron threads
Salt and freshly ground white pepper
Fish
14 oz sea bass fillet, skinless, cut into bite-size pieces
To Finish
1 tbsp lemon juice
1 tbsp butter (optional, for silkiness)
Optional Garnish
Fresh dill, parsley, or chives
Fennel fronds
A drizzle of saffron oil or olive oil
Toasted baguette slices
Build the Aromatic Base
1 Heat olive oil in a saucepan over medium heat.
Add onion, leek, and fennel. Sauté for 5–7 minutes until soft and fragrant but not browned.
Add garlic and cook for 30 seconds.
Add Depth
2 Stir in tomato paste and cook for 1–2 minutes .
Deglaze with white wine and let simmer for 3–4 minutes until slightly reduced.
Simmer the Soup
3 Add fish stock, bay leaf, and saffron threads.
Bring to a gentle simmer and cook for 15 minutes to allow flavors to develop.
Remove bay leaf.
Cook the Sea Bass
4 Add sea bass pieces to the soup and gently simmer for 3–4 minutes , until just cooked and tender.
Finish & Serve
5 Stir in lemon juice and butter (if using). Adjust seasoning.
Ladle into warm bowls and garnish lightly.
Serve immediately.
Pairing Suggestions
6 Wine
Sauvignon Blanc
Vermentino
Albariño
Dry Riesling
Cocktails
French 75
Gin & Tonic with citrus
Sides
Tips & Notes
7
Use high-quality fish stock for best flavor
A little saffron goes a long way — don’t overuse
Avoid boiling once fish is added to keep it tender
Lemon juice brightens the soup just before serving
Perfect Valentine’s starter before seafood, chicken, or vegetarian mains
Ingredients 2 tbsp olive oil
1 small onion, finely chopped
1 leek, white part only, sliced
1 small fennel bulb, finely diced
2 cups garlic, minced
1 tbsp tomato paste
⅓ cup dry white wine
3 cups fish stock
1 bay leaf
1 pinch saffron threads
Salt and freshly ground white pepper
Fish
14 oz sea bass fillet, skinless, cut into bite-size pieces
To Finish
1 tbsp lemon juice
1 tbsp butter (optional, for silkiness)
Optional Garnish
Fresh dill, parsley, or chives
Fennel fronds
A drizzle of saffron oil or olive oil
Toasted baguette slices
Directions Build the Aromatic Base
1 Heat olive oil in a saucepan over medium heat.
Add onion, leek, and fennel. Sauté for 5–7 minutes until soft and fragrant but not browned.
Add garlic and cook for 30 seconds.
Add Depth
2 Stir in tomato paste and cook for 1–2 minutes .
Deglaze with white wine and let simmer for 3–4 minutes until slightly reduced.
Simmer the Soup
3 Add fish stock, bay leaf, and saffron threads.
Bring to a gentle simmer and cook for 15 minutes to allow flavors to develop.
Remove bay leaf.
Cook the Sea Bass
4 Add sea bass pieces to the soup and gently simmer for 3–4 minutes , until just cooked and tender.
Finish & Serve
5 Stir in lemon juice and butter (if using). Adjust seasoning.
Ladle into warm bowls and garnish lightly.
Serve immediately.
Pairing Suggestions
6 Wine
Sauvignon Blanc
Vermentino
Albariño
Dry Riesling
Cocktails
French 75
Gin & Tonic with citrus
Sides
Tips & Notes
7
Use high-quality fish stock for best flavor
A little saffron goes a long way — don’t overuse
Avoid boiling once fish is added to keep it tender
Lemon juice brightens the soup just before serving
Perfect Valentine’s starter before seafood, chicken, or vegetarian mains
