Soop-e Mahi (سوپ ماهی) — Persian Saffron and White Fish Velouté

• 0.25 tspSaffron threads (crushed, then bloomed in hot water)
• 60 mlHot water (about 60–70°C, not boiling)
• 500 gWhite fish fillet (boneless, skinless; cod, haddock, pollock, or sea bass)
• 15 mlLemon juice (freshly squeezed)
• 6 gFine sea salt (divided)
• 1 gBlack pepper (freshly ground)
• 15 mlOlive oil (or neutral oil)
• 20 gUnsalted butter (for velouté richness)
• 120 gSmall onion (finely diced)
• 180 gLeek (white and light-green parts only, thinly sliced and well rinsed)
• 120 gCelery (small dice)
• 150 gCarrot (small dice)
• 120 gRed bell pepper (small dice)
• 12 gGarlic cloves (minced (about 3 cloves))
• 2 tspGarlic masala spice (use a mild blend; reduce to 1 tsp if very spicy)
• 25 gAll-purpose flour (for velouté thickening)
• 900 mlFish stock (or light chicken/vegetable stock, low-sodium)
• 1 leafBay leaf (optional but recommended)
• 120 mlHeavy cream (or cooking cream)
• 20 gFresh coriander (finely chopped, stems and leaves)
• 40 gSpring onions (thinly sliced)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a fine powder, then stir into 60 ml hot water (about 60–70°C). Cover and steep 10–15 minutes until deeply golden. Meanwhile, pat the fish dry and cut into 3–4 cm pieces to help it poach evenly without breaking apart.

2. 2

   Season the fish for a short marinade: toss fish with lemon juice, 3 g of the salt, and black pepper. Refrigerate 15 minutes while you prep vegetables. This brief rest firms the fish and gently perfumes it, but avoids the “cooked” texture that longer acidic marination can cause.

3. 3

   Build the aromatic base: in a heavy pot over medium heat, warm olive oil and melt butter. Add onion and leek with a splash of stock if needed; cook 6–8 minutes, stirring, until soft and translucent. Add celery, carrot, and red bell pepper; cook 8 minutes until vegetables begin to sweeten.

4. 4

   Toast spices and form the velouté roux: add minced garlic and cook 45 seconds until fragrant. Stir in garlic masala spice for 30 seconds. Sprinkle in flour and stir constantly 2 minutes to cook out raw flour. The mixture should look like a thick paste coating the vegetables without browning.

5. 5

   Simmer the soup: whisk in fish stock gradually to prevent lumps, then add bay leaf and the remaining 3 g salt. Bring to a gentle simmer over medium-high heat, then reduce to low and simmer 12–15 minutes, partially covered, until carrots are tender and the soup lightly thickens.

6. 6

   Poach the fish and finish with saffron: slide the marinated fish into the barely simmering soup (small bubbles only). Poach 6–8 minutes, stirring once very gently, until fish flakes and turns opaque. Stir in the bloomed saffron (all liquid) and simmer 2 minutes to perfume the broth.

7. 7

   Cream and herbs: lower heat to the minimum and stir in heavy cream. Warm 2–3 minutes without boiling to keep the velouté smooth. Remove bay leaf. Stir in chopped coriander and most spring onions, reserving a little for garnish. Taste and adjust salt, thickness, and aroma before serving hot.