A Light Stew of Dublin Bay Prawns and Asparagus in a Saffron Soup


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 large Dublin Bay prawns, with head and claws on, but body peeled
  • 5 fl oz (150 ml) fish st


First poach the prawns in the fish stock. Remove and keep warm. Add the saffron consommé to the stock and reheat. Add the vegetables and asparagus. Adjust the seasoning.

Arrange the prawns on a dish and pour over the saffron consommé with the vegetables and asparagus. Garnish with basil.