Saffron And Sea Food Soup

Ingredients

• A few strands of saffron 
• 200 grams fish fillet, cut into half inch cubes
• 8 small prawns, shelled and deveined 
• 3 cups fish stock 
• 1 egg 
• ½ cup cream 
• 1 tablespoon butter
• 1 spring onion, thinly sliced
• Salt to taste
• ½ teaspoon white pepper powder
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 stalk of spring onion greens, chopped

Method 

1. Boil the fish stock with saffron strands reserving some strands for garnish.
2. Separate yolk of the egg and mix with the cream.
3. Melt the butter in a deep non stick pan, add the spring onion and toss.
4. Add the fish and prawns and sauté for two to three minutes. Add the fish stock and bring to a boil. Simmer for around eight to ten minutes. Add salt, pepper powder and lemon juice.
5. Pour a ladle of soup to the cream-egg yolk liaison and mix. Put this mixture back into the soup. 
6. Garnish with chopped parsley leaves, spring onion greens and the reserved saffron strands and serve hot.

Nutrition Info