Fish soup with orange juice

Ingredients

• 500 g Salmon, cut into 2.5cm pieces
• 1.2 l Fish stock
• 4 tbsp Olive oil
• 600 ml Fresh orange juice
• 4 tbsp Water, hot
• 700 g Tomatoes, peeled and pureed in blender
• 2 pcs Leeks, chopped, white and light-green part only
• 2 pcs Carrots, peeled and sliced
• 3 clove Garlic, minced
• 1 1/2 tbsp Butter, unsalted
• 1 1/2 tbsp All purpose flour
• 2 1/2 tbsp Dill weed, fresh, chopped
• 1/8 tsp Saffron threads

Method

1. Combine hot water with saffron in bowl;
2. Place aside until water turns deep yellow.
3. Heat oil in sauce pot; add the garlic and leek;
4. Cook for 5 minutes, stirring.
5. Add the stock, saffron water, carrot, and orange juice;
6. Cover and reduce heat to medium-low;
7. Simmer for 10-12 minutes.
8. Meanwhile, melt butter over medium heat; add flour and cook for 5 minutes, whisking all the time.
9. Stir the tomatoes in stock mix then cook for 2 minutes.
10. Stir in butter-flour mix.
11. Add salmon and cook for 3 minutes or until cooked through.
12. Stir in dill weed then remove from the heat.
13. Serve soup into soup bowls.