Soup with king prawns and saffron

Ingredients for 4 servings:

• 60 g shallot(s)
• 250 g carrot(s)
• 300 g broccoli
• 750 g fish fillet(s) (pollock)
• 4 tbsp lemon juice
• 200 g king prawns, raw, peeled
• 30 g butter
• 1 bag of saffron
• 800 ml fish stock
• 250 ml vegetable stock
• 200 g double cream cheese
• salt and pepper
• ½ bowl of cress
• 2 tbsp cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely dice the shallots. Peel the carrots and cut into thin strips. Cut the broccoli into florets. Drizzle the fish fillet with 2 tablespoons of lemon juice and cut into bite-sized pieces. Devein the king prawns and drizzle with the remaining lemon juice. Heat the fat in a saucepan and sauté the saffron while stirring. Deglaze with the fish stock and broth. Add the cheese and cream to the broth, puree, bring to a 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. Season to taste.