How to make Saffron And Prawn Bisque -
Saffron adds a special flavour and colour to this delicious soup.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Saffron, Prawns (प्रॉन/कोलम्बी/झींगा)
Cuisine : French
Course : Soups
For more recipes related to Saffron And Prawn Bisque checkout Saffron Seafood Bisque. You can also find more Soups recipes like Masoor Carrot And Pumpkin Soup Carrot And Coconut Shorba Narangi Shorba with Spinach Dal Aur Gajar Shorba
Saffron And Prawn Bisque Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Saffron And Prawn Bisque Recipe
Saffron 7-8 strands
Prawns peeled and deveined 8
Olive oil 2 tablespoons
Garlic chopped 4-5 cloves
Pumpkin sliced thinly 100 grams
Onion sliced 1 medium
Carrots cut into roundels 2 medium
Leek chopped 1
Bay leaf 1
Prawn heads 20
Tomato chopped 1 medium
Celery chopped 2 inch piece
Black peppercorns 8-10
Salt to taste
Butter 2 tablespoons
Refined flour (maida) 2 tablespoons
Method
Step 1
Heat olive oil in a pan. Add garlic, pumpkin, onion, carrot and leeks and saute. Add bay leaf and continue to saute.
Step 2
Heat another pan. Add prawns heads and two cups of water and let it boil.
Step 3
Reduce heat and let it simmer. Place the prawns one on top of the other and wrap in a piece of aluminium foil drop this into the pan with prawn heads and water and let it cook.
Step 4
Add a cup of water to the vegetables and cook till soft. Add tomato along with celery, black peppercorns and salt. Mix and cook for one minute.
Step 5
Remove the bay leaf and transfer the mixture into a blender. Blend to a smooth pruee. Remove the scum from boiling prawn stock.
Step 6
Heat butter in another pan. Add refined flour and saute for one minute. Add prawn stock little by little and stir well to avoid lumps. Add the vegetable puree and cook for one to two minutes.
Step 7
Strain into a deep pan. Bring the mixture to a boil again. Transfer this into a serving dish. Unwrap the prawns and place it in the centre.
Step 8
Sprinkle saffron strands and serve hot.
Nutrition Info
Calories : 968 Kcal
Carbohydrates : 65.8 gm
Protein : 46.5 gm
Fat : 57.4 gm
Other : Zinc- 2.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
