How to make Saffron Seafood Bisque -

A delightful soup made up of assorted vegetables and prawns.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Saffron (kesar) , Prawns (kolambi/jhinga)

Cuisine : French

Course : Soups

Saffron Seafood Bisque

Saffron Seafood Bisque Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Saffron Seafood Bisque Recipe

  • Saffron (kesar) 7-8 strands

  • Prawns (kolambi/jhinga) peeled and deveined 8

  • Olive oil 2 tablespoons

  • Garlic roughly chopped 4-5 cloves

  • Pumpkin thin slices 100 grams

  • Onions sliced 1 medium

  • Carrots cut into roundels 2 medium

  • Leeks chilled 1

  • Bay leaf 1

  • Prawn heads 20

  • Tomatoes chopped 1 medium

  • Celery chopped 2 inch stalk

  • Black peppercorns 8-10

  • Salt to taste

  • Butter 2 tablespoons

  • Refined flour (maida) 2 tablespoons


Step 1

Heat olive oil in a pan. Add garlic, pumpkin, onion, carrot and leek and sauté.

Step 2

Add bay leaf and continue to sauté for two to three minutes. Heat another pan. Add prawns heads and two cups of water and let it boil.

Step 3

Reduce heat and let it simmer. Place the prawns one on top of the other and wrap in a piece of aluminium foil drop this into the pan with prawn heads and water and let it cook.

Step 4

Add a cup of water to the vegetables and cook till soft. Add tomato along with celery, black peppercorns and salt.

Step 5

Mix and cook for one minute. Remove the bay leaf and transfer the mixture into a blender. Blend to a smooth puree.

Step 6

Remove the scum from boiling prawn stock. Heat butter in another pan. Add refined flour and sauté for one minute.

Step 7

Add prawn stock little by little and stir well to avoid lumps.

Step 8

Add the vegetable puree and cook for one to two minutes. Strain into a deep pan.

Step 9

Bring the mixture to a boil again. Transfer this into a serving dish. Unwrap the prawns and place it in the centre. Sprinkle saffron strands and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.