1. - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery. 2. - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes. 3. - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes. 4. - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes. 5. - Season with salt and pepper according to taste. 6. - Serve with parsley on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
