Fish Soup Recipe | Food Diaries | Zarnak Sidhwa | Appetizer

Method:
Melt the butter in a saucepan, add the onion and fry for few minutes until translucent but not browned. Add the potatoes and 2 cups water and bring to the boil. Reduce the heat slightly and simmer for 10-15 minutes. Meanwhile, put the fish and milk in another pan and cook for 5 minutes or until just tender. Remove the fish from the milk, reserving the milk. When cool enough to touch, flake into large pieces. Put the reserved milk and flaked fish in the pan with the potato mixture and cook for another 5 minutes. Add finely sliced spring onion and season with salt and pepper. Sprinkle the parsley before serving.

Method:
Heat clarified butter add in semolina, wheat flour and gram flour. Roast on low heat stirring frequently until golden and aromatic. In another pan cook pineapple, sugar and water. Add the pineapple to the pan, add all the ingredients. Make sure to lower the heat as the sheera will start to splatter. Add saffron, cover the pan with a lid. Turn off the heat and let it sit covered for 5 minutes. Garnish with almonds and pistachios. Enjoy warm.