Name: Halibut and Saffron Soup
Yield: serves 4
Ingredients: 4 Tbsp unsalted butter; 1/2 white onion, chopped; 1 leek, sliced; 1 small bulb fennel, halved and thinly sliced; 1 bunch baby parsnips, peeled and sliced; 1 cup dry white wine; 2 cups water; 2 cups stock (fish is best, I used chicken); 2 bay leaves; 2 big pinches saffron; 1 tsp sea salt; 1 tsp white pepper; 1 cup heavy cream; 2 tsp tomato paste (I keep a tube in the fridge); juice of 1 lemon; 3/4 lb halibut fillet, cut in bite sized chunks; 1/3 cup fresh dill leaves