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Saffron And Sea Food Soup

Fish and prawn soup with the goodness of saffron.

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Main Ingredients Saffron (kesar), Fish fillet
Cuisine American
Course Soups
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve
Taste Mild
Level of Cooking Easy
Others Non Veg
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Ingredients list for Saffron And Sea Food Soup

  • a few strands Saffron (kesar)
  • 200 grams Fish fillet cut into ½ inch cubes
  • 8 small Prawns (kolambi/jhinga) shelled and deveined
  • 3 cups Fish stock
  • 1 Egg
  • 1/2 Cream
  • 1 tablespoon Butter
  • 1 Spring onion thinly sliced
  • to taste Salt
  • 1/2 teaspoon White pepper powder
  • 1 tablespoon Lemon juice
  • 1 tablespoon Parsley chopped
  • 1 stalk Spring onion green chopped

Method

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

Nutrition Info

Calories 826
Carbohydrates 20.1
Protein 74
Fat 49.8
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