07/08/2026
SAFFRON SEAFOOD SOUP
Fresh seafood from The Counter in Dartmouth, brought back to The Greedy Table kitchen and turned into this seriously delicious bowl of goodness.
A rich, tomatoey broth packed with saffron potatoes, fennel, leek, cod, mussels and juicy prawns, finished with salsa verde and served with garlicky aioli and crusty bread.
THE RECIPE
You’ll need:
Potatoes
Saffron
Chicken stock
Onion, leek & fennel
Tomato purée & chopped tomatoes
Garlic
Thyme & Italian herbs
White wine
Cod
Mussels
Prawns
Salt & pepper
A little sugar
Salsa verde
Aioli
Crusty bread
METHOD
Cook the potatoes in chicken stock until just tender. Remove the potatoes and reserve the stock, then add the saffron and leave to infuse.
In a large pan, sauté the onion, leek and fennel until soft. Add the tomato purée, garlic, thyme and Italian herbs and cook for a couple of minutes.
Add a good splash of white wine and reduce slightly, then add the chopped tomatoes and saffron-infused potato stock.
Season with salt, pepper and a little sugar. Simmer until the broth has reduced slightly and all those lovely flavours have come together.
Return the potatoes to the pan, then add the cod, mussels and prawns. Cook gently until the fish is just cooked, the mussels have opened and the prawns are perfectly pink.
Finish with a generous spoonful of fresh salsa verde and serve with aioli and plenty of crusty bread to mop up every last drop.
Good seafood, good produce and a big greedy bowl. What’s not to love?
Big thanks to The Counter, Dartmouth for the beautiful seafood.
