How to make Saffron And Sea Food Soup -

Fish and prawn soup with the goodness of saffron.

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Saffron (kesar) (केसर), Fish fillet (फिश फिले)

Cuisine : American

Course : Soups

For more recipes related to Saffron And Sea Food Soup checkout Saffron Seafood Bisque. You can also find more Soups recipes like Green Garlic Soup Tomato Egg Drop Noodle Soup Veg Clear Soup - SK Khazana Spicy Carrot Soup

Saffron And Sea Food Soup

Saffron And Sea Food Soup Recipe Card


The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world.  They brought with them their local ingredients as well as cooking styles with them.  Yet amidst all these varieties Chinese and Italian cuisines dominate.  
During the 18th and 19th centuries, the Americans developed a number of new foods.  What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Saffron And Sea Food Soup Recipe

  • Saffron (kesar) a few strands

  • Fish fillet cut into ½ inch cubes 200 grams

  • Prawns (kolambi/jhinga) shelled and deveined 8 small

  • Fish stock 3 cups

  • Egg 1

  • Cream 1/2

  • Butter 1 tablespoon

  • Spring onion thinly sliced 1

  • Salt to taste

  • White pepper powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Parsley chopped 1 tablespoon

  • Spring onion green chopped 1 stalk


Step 1

Boil the fish stock with saffron strands reserving some strands for garnish. Separate yolk of the egg and mix with the cream. Melt the butter in a deep non stick pan, add the spring onion and toss.

Step 2

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.

Step 3

Add salt, pepper powder and lemon juice. Pour a ladle of soup to the cream-egg yolk liaison and mix. Put this mixture back into the soup.

Step 4

Garnish with chopped parsley leaves, spring onion greens and the reserved saffron strands and serve hot.

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MasterChef Sanjeev Kapoor

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 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.