This Saffron Seafood Soup with Sweet Potato Noodle is so fragrant and nourishing for the body. Makes it a perfect meal for the colder season.

fish stew

This seafood soup/stew is so luxurious and nourishing for your body. It is super delicious and quick to make.

Some of the ingredients in this seafood soup include saffron, fennel seed, canned tomatoes, sweet potato noodle, and mixture of fresh seafood.

WHY IS SAFFRON SO EXPENSIVE?

Did you know that saffron is one of the most expensive spices in the world! It can cost somewhere between 500 to 5000 dollar for 450g of it. The reason why it is so pricy is because it’s really labor intensive. (the only way to get saffron is to hand pinch off the saffron treads from the flower, and it take about 75,000 flowers to gather 1LB of saffron threads!)

Before we start making this saffron seafood soup/stew, let’s learn about the ingredients in this recipe and just how it can effect our body from both beneficial and “things to watch out for” point of view.

DISCLAIMER ALERT! All of my posts are not intended to treat or override the decision to see your personal doctor or physician. I strongly advise everyone to discuss any serious condition or to your medical health provider. Everything I say and write are all based on personal experience and through reading materials provided by medical professionals. I believe everyone’s body is unique and there’s no one miracle diet or medicine for everyone! I am here only to provide and share knowledge I have learned from the general holistic wellness point of view. All of the information and recipes that I am providing are safe for majority of people. All of the information listed can be found through the reference

BENEFITS:

Sweet Potato Noodle:

  • Healthier alternative to wheat noodles.
  • Will not spike blood sugar since its considered complex carbohydrate.

Saffron:

  • High in anti-oxidant.
  • Improves inflammation.
  • Aid weight loss.
  • Improves mood, memory and brain function.
  • Reduces PMS Symptoms.
  • Reduce bloat.

Fennel:

  • Benefits women who are breastfeeding as it increases milk production.
  • Relieves menopausal symptoms.
  • Fights inflammation.

Seafood:

  • High in omega 3 fatty acids.
  • Low in calorie, yet high in protein.

THINGS TO KNOW:

  • If you are pregnant then you should not consume saffron as that it may induce contractions.

References:

—. “11 Impressive Health Benefits of Saffron.” Healthline, 7 Jan. 2019, http://www.healthline.com/nutrition/saffron#TOC_TITLE_HDR_10.

Goldsmith, E., & Klein, M. (2017). Foods that heal: their nature, flavor and therapeutic value according to Chinese medicine. In Nutritional healing with Chinese medicine: +175 recipes for optimal health (pp. 184–205). essay, Robert Rose Inc.

Kubala, Jillian M. “10 Science-Based Benefits of Fennel and Fennel Seeds.” Healthline, 27 Sept. 2019, http://www.healthline.com/nutrition/fennel-and-fennel-seed-benefits#710.-Other-potential-benefits.

Rating: 5 out of 5.

Saffron Seafoods Soup (GF)

This Saffron Seafoods Soup with Sweet Potato Noodle is so fragrant and nourishing for the body. Makes it a perfect meal for the colder season.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Servings
Author Yu-Hua Golnick

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp garlic powder or 4 garlic cloves, chopped
  • ½ yellow onion, chopped
  • 1 14oz canned diced tomatos
  • ½ tsp saffron threads
  • ¼ fennel seeds
  • 2 cup fish stock or vegetable stock
  • 8 oz white fish such as cod or snapper, cut into 1 inch pieces
  • 8 oz shell fish like shrimp or scallope
  • ¼ cup parsley or basil, chopped
  • 2 lemon, cut into wedges
  • 8 oz sweet potato noodle

Instructions

  • Soak sweet potato noodle in a container with water.
  • In a medium sauce pan, heat oil over medium heat and cook the garlic and onion. About 5 minutes or translucent.
  • Stir in canned tomatoes with juice, saffron threads and fennel seeds. Cook and stir often for about 15 minutes. Stir in stock and bring to simmer. Stir in sweet potato noodle and cook for about 10 minutes.
  • Stir in the fish and shellfish. Turn off heat and cover for about 5 minutes or until fish and shell fish are opaque.
  • Ladle noodle and soup into serving bowls. Sprinkle with parsley and serve warm with lemon wedges.

Notes

  • Because of the sweet potato noodle, it will come out more thick like a stew instead of like a soup. If you would like to keep it more soupy, then cook the noodle separately and add to the bowl before ladling the soup. 

Have you tried out this recipe? If so, feel free to tag me @brainbeautybody for a chance to get featured. I also would love it if you comment below and let me know if you have made any substitutions and how it turned out for you!

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