Turbot and Tiger Shrimp in Broth with Saffron Rice Vermicelli

Ingredients:

Fish and shrimp

• 4 filets turbot, halved
• 12 tiger shrimp, raw
• Olive oil
• Salt and pepper to taste

Vermicelli

• 1 pinch saffron
• 1 package rice vermicelli

Broth

• 4 cups (1 L) fish broth
• 1 onion, thinly sliced
• 1 celery branch, thinly sliced
• 1 carrot, thinly sliced
• 1 fennel bulb, thinly sliced
• 2 star anise seeds
• 1 bunch fresh coriander, chopped
• Salt and pepper to taste

Garnish

• Fresh tomatoes, diced
• Fresh parsley, chopped

Method:

1. Preheat oven to 350°F. Sear fish and shrimp in a pan in oil, then season. Transfer to the oven to finish cooking for 15 minutes.
2. Place a pinch of saffron in 3 cups of water and bring to a boil. Turn off the heat and soak vermicelli in water for 5 minutes. Drain and set aside.
3. Mix all ingredients in a pot and bring to a boil. Simmer for 15 minutes. Strain and reserve broth.
4. Divide servings evenly into four soup bowls. Place cooked vermicelli in the bottom of the bowls, cover with broth and top with fish and shrimp. Add garnish.

Preparation time

30 minutes

Cooking time

30 minutes

Servings

Serves 4

Chef's tip