Quick fish soup with saffron and chili

Ingredients for 4 servings:

• 4 tbsp olive oil
• 1 pinch(s) saffron, ground
• 2 carrots, thinly sliced
• 1 red bell pepper(s), chopped
• 1 yellow bell pepper(s), chopped
• 3 garlic cloves, finely chopped
• 2 chili peppers, dried, crushed in a mortar
• 1 liter vegetable broth
• 1 small zucchini, diced
• 1 bunch of spring onions, cut into rings
• 2 tomatoes, aromatic, stems removed, diced
• 600 g fish fillet(s), preferably monkfish and salmon
• ½ lemon(s), grated zest and juice
• Fresh herbs (rosemary, basil, oregano), chopped
• Parmesan, freshly grated, for sprinkling
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Heat the olive oil in a large pot and toast the saffron. Add the carrots, bell peppers, and garlic cloves and fry briefly. Top up with vegetable stock and bring to a boil. Add the chilies, zucchini, tomatoes, and spring onions and cook for a few minutes. Dice the fish fillet, add it, and let it simmer, but do not overcook. Stir in the herbs and lemon zest and season with salt and lemon juice. Serve sprinkled with Parmesan cheese.