Monkfish Soup with Garlic, Sage and Fennel

Baudroie en l’aïgo boulido

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

To flavour and colour this aromatic soup, it is worthwhile finding powdered saffron, or you can use the favourite Spanish colouring Spigol which comes in tiny but potent packets in a bright red and yellow box. It has a warm, spicy taste and is used to give paella its characteristic tone and flavour; it is much cheaper than real saffron and gives a gorgeous golden yellow colour.