Wednesday, December 5, 2007

Saffron and seafood soup

Fish fillet, 1 inch cubes 200 grams
Prawns 12 small
Saffron 15-20 strands
Spring onions with greens 2
Fresh button mushrooms 7-8
Oil 2 tablespoons
Fish stock or water 3 cups
Snowpeas, cut into
1 inch pieces 10
Salt to taste
White pepper powder ½ teaspoon
Lemon juice 1 tablespoon

Quarter the spring onion bulbs and roughly chop the greens.Quarter the fresh button mushrooms.Shell and devein eight prawns. Keep remaining aside for garnish.Heat oil in a pan. Add spring onions and sauté. Add mushrooms and continue to sauté.Add fish pieces along with fish stock or water and prawns.
In another pan heat water. Add prawns for garnish with shell and blanch them. Strain and keep aside.Add snowpeas, salt and white pepper powder to the soup. Stir and cook till done.Add lemon juice and saffron strands. Serve immediately with blanched whole prawns.