Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and

You Could Choose Your Dream Vacation!

Hawaii, the Grand Canyon or an Alaskan Cruise! No purchase necessary. Ends May 31. See official rules.

Most Popular


Fish Soup with Saffron and Fennel Recipe

Course: Main Course
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Fish Soup with Saffron and Fennel

Photo by:

A robust soup of assorted fish and shellfish partnered with Mediterranean flavorings.

Yield: Makes 6–8 servings

  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 large fennel bulb, finely chopped
  • 1 small leek, white and pale green part only, thinly sliced
  • 2 garlic cloves, crushed
  • 4 ripe tomatoes, skinned, seeded, and chopped
  • ¼ tsp saffron threads, soaked in 1 tbsp hot water
  • 7 cups fish stock or bottled clam juice
  • 3 tbsp brandy
  • Grated zest of ½ orange
  • 1 bay leaf
  • ¼ cup dry white wine
  • 2 lb (900g) mussels, scrubbed and debearded if necessary
  • 1 lb (500g firm white fish fillets,cut into bite-sized pieces
  • 12 large shrimp, peeled and deveined
  • Salt and freshly ground pepper
  • Parsley, chopped, to garnish


1. Heat the butter with 1 tbsp of the oil in a large saucepan over medium-low heat. Add the fennel, leek, and garlic. Cook, stirring frequently, for 5 minutes, or until the fennel is tender and pale gold.

2. Stir in the tomatoes and soaked saffron and cook for 3 minutes. Stir in the stock, brandy, orange zest, and bay leaf. Bring to a boil and skim the surface. Reduce heat to medium-low and simmer for 30 minutes.

3. In a separate large saucepan, heat the remaining 1 tbsp oil with the wine over high heat until the wine boils. Add the mussels and cover. Cook for about 3 minutes, or until all the mussels have opened. Transfer the mussels to a bowl and strain the cooking liquid into the soup.

4. Add the fish and shrimp to the soup. Simmer gently for about 5 minutes, until they are just opaque. Season with salt and pepper. Ladle into deep soup bowls and add equal amounts of the mussels to each.

5. Sprinkle with chopped parsley, and serve hot.

© 2008 Dorling Kindersley

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and 1/8 teaspoon added salt per serving.

317kcal (16%)
81mg (8%)
22mg (37%)
154mcg RAE (5%)
111mg (37%)
1011mg (42%)
4g (22%)
14g (21%)
6mg (33%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

denny's restaurant member discount membership

Members save 15% all day, every day when dining at participating Denny’s restaurants.

Member Benefit Discount Dunkin Donuts Cream

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Outback membership benefit aarp festive steak dinner

Members save 15% on lunch and dinner every day at Outback Steakhouse.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.