Nutritional Info

Nutrition Facts

Serving Size 1 (602g)

Calories 1056
Calories from Fat 368 (35%)
Amount Per Serving %DIV
Total Fat 40.8g 63%
Saturated Fat 12.3g 62%
Monounsaturated Fat 17.7g
Polyunsaturated Fat 10.8g
Trans Fat 0.0g
Cholesterol 398.2mg 133%
Sodium 2745mg 119%
Potassium 1018.4mg 22%
Total Carbohydrate 35.7g 12%
Dietary Fiber 1.2g 5%
Sugars 0.3g
Protein 116.7g 233%

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Recipe Description
Saffron turns the soup a beautiful golden color, and imparts that unmistakable saffron flavor.  Expensive, but well worth it!
Prep time
15 min
Cook time
35 min
Ready In
50 min


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Serves To:USMetric
3 Tablespoon(T)  fresh parsley, chopped
1 Pound(lb)  fish fillets, cut into 1 inch pieces
2 Teaspoon(t)  kosher salt
1/8 Teaspoon(t)  cayenne pepper
2   bay leaves
8 Cup(c)  reduced sodium, defatted chicken broth
1 Cup(c)  tomatoes, diced
3/4 Cup(c)  long grain rice
3 Cup(c)  medium zucchini, diced
1 Cup(c)  leeks, chopped
1 Cup(c)  onions, chopped
1 Tablespoon(T)  olive oil
1/2 Cup(c)  hot water
1 Pinch(pn)  saffron threads


Soak the saffron in the hot water.  The water will turn golden orange.  Heat the oil in a heavy bottomed pot.  Saute the onions, leeks and zucchini in the oil until golden.  Stir in the rice and cook until shiny.  Stir in the tomatoes, broth, bay leaves, cayenne and salt.  Add the saffron water.  Bring to a simmer, cover, and cook 15 minutes.  Stir in the fish and cook for 5 minutes, until the fish is cooked through.  Stir in the parsley. Remove the bay leaves before serving.

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