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.
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.
Stir in tomato paste and cook for 1–2 minutes.
Deglaze with white wine and let simmer for 3–4 minutes until slightly reduced.
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.
Add sea bass pieces to the soup and gently simmer for 3–4 minutes, until just cooked and tender.
Stir in lemon juice and butter (if using). Adjust seasoning.
Ladle into warm bowls and garnish lightly.
Serve immediately.
Wine
Sauvignon Blanc
Vermentino
Albariño
Dry Riesling
Cocktails
French 75
Gin & Tonic with citrus
Sides
Toasted baguette
Rouille or aioli
Light fennel or citrus salad
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
4 servings