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

Preparation info

  • Difficulty


  • Serves


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 stock
  • 5 fl oz (150 ml) saffron fish consommé
  • ½ oz (15 g) each carrot, courgette and turnip, shaped and blanched
  • 8 heads English asparagus, blanched
  • Salt and pepper
  • 1 sprig each red and green basil


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.