1
Step 1
Bring the fish stock and wine to the boil. Scrub the mussels and simmer until they open. Remove them and take the meat from the shells if desired.
Fish
Luxury fish and seafood stew
A festive stew of mussels, salmon, white fish and prawns or crayfish tails. Saffron, tomato and cream create a golden broth served with aioli and crisp croutons.
YOU WILL NEED
Ingredients
- 1 l fish stock
- 2 dl dry white wine
- 15–20 blue mussels
- 5 dl cream
- 1 tbsp tomato purée
- 1 g saffron
- A little butter
- 1 carrot
- 1 small leek
- 5–6 potatoes
- 600 g fish, such as salmon and haddock
- 200 g prawns or crayfish tails
- Croutons or bread
- Aioli
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Add cream and tomato purée. Briefly fry the saffron in butter and stir it into the pot.
3
Step 3
Cut the carrot and leek into small pieces and the potatoes into larger chunks. Add and cook for about 10 minutes.
4
Step 4
Cut the fish into chunks and simmer for 5–10 minutes until cooked.
5
Step 5
Add the mussels and prawns or crayfish tails just before serving and heat through. Serve with croutons and aioli.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Apple juice with lemon
Fresh apple acidity balances the creamy saffron broth.
ALCOHOL-FREE OPTION
Chilled apple juice with a slice of lemon.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.