Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 60 g shallot (s)
- 250 g carrot (s)
- 300 g broccoli
- 750 g fish fillet (s) (saithe)
- 4 tablespoon lemon juice
- 200 g kin prawns, raw, peeled
- 30 g butter
- 1 bag saffron
- 800 ml fish stock
- 250 ml vegetable stock
- 200 g double cream cheese
- salt and pepper
- 0.5 ½ bowl cress
- 2 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Peel and finely dice shallots. Peel the carrots and cut into fine strips. Divide the broccoli into florets.
- Drizzle the fish fillet with 2 tablespoons of lemon juice and cut into bite-sized pieces. Remove the intestines from the king prawns and drizzle with the remaining lemon juice.
- Heat the fat in a saucepan and sweat the saffron in it while stirring. Deglaze with fish stock and stock. Add the cheese and cream to the broth, puree, bring to the boil and season. Add the broccoli and carrots to the soup and cook for 5 minutes. Add the fish fillet and prawns and cook for 10 minutes.
- Finely chop the cress and add to the soup.
- To taste.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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