1
Step 1
Thaw the fish if frozen. Rinse and slice the leek and chop the onion.
Fish
Bright golden fish stew
A colourful stew with salmon, cod, prawns and mussels. Saffron, garlic, tomato purée and herbs create a warm, aromatic flavour for a special dinner.
YOU WILL NEED
Ingredients
- 400 g cod, pollock, haddock or hoki fillet
- 300 g salmon fillet
- ½ leek
- ½ yellow onion
- 1 tbsp butter or olive oil
- 1 garlic clove
- 1½ tsp tomato purée
- 1 tsp dried thyme
- 1 tsp dried basil
- 2½ dl dry white wine
- 1½ fish stock cubes
- 2 dl whipping cream
- 1 dl crème fraîche
- 2 dl water
- 1 sachet saffron (0.5 g)
- 1 tsp salt
- 300 g prawns in shells
- 1 jar mussels (150 g)
- Bread and garlic mayonnaise
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Soften the onion and leek in butter or oil. Add the garlic.
3
Step 3
Stir in tomato purée, thyme and basil and fry briefly. Add wine, stock, cream, crème fraîche and water.
4
Step 4
Add saffron and salt. Simmer for a few minutes.
5
Step 5
Cut the fish into chunks and add. Simmer gently until cooked.
6
Step 6
Peel the prawns and warm them with the mussels in the stew just before serving. Serve with bread and garlic mayonnaise.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Citrus and elderflower
Fresh citrus and elderflower lighten the richness of saffron.
ALCOHOL-FREE OPTION
Elderflower drink with lemon and sparkling water.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.