Saffron And Sea Food Soup Fish and prawn soup with the goodness of saffron. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update 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 Advertisment 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 Advertisment 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. 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. Pour a ladle of soup to the cream-egg yolk liaison and mix. Put this mixture back into the soup. 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 #Butter #Cream #Egg #Fish stock #Lemon juice #Saffron (kesar) #Salt #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article