1
Step 1
Thaw the fish if frozen. Boil the potatoes until tender.
Fish
Fish and prawn stew with saffron
A rich golden stew with cod, salmon and prawns in a saffron-scented sauce with sun-dried tomatoes and peppers. Served with boiled potatoes and green pepper.
YOU WILL NEED
Ingredients
- 900 g waxy potatoes
- 1 red onion
- 1 tbsp oil
- 1 garlic clove
- 0.5 g saffron
- 2 tbsp tomato purée
- 1 tbsp cornflour
- 500 ml fish stock
- 200 ml crème fraîche
- 360 g prawns in brine, drained
- 135 g sun-dried tomatoes
- 2 green peppers
- 300 g diced cod and salmon
- Salt and black pepper
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Peel and chop the red onion. Soften it in oil and press in the garlic. Add saffron and tomato purée and cook for another minute.
3
Step 3
Mix the cornflour with a little cold fish stock. Add the remaining stock and crème fraîche, stirring. Simmer for about 5 minutes.
4
Step 4
Drain the prawns and sun-dried tomatoes. Trim and chop the peppers.
5
Step 5
Add the fish and tomatoes to the stew and simmer gently for about 4 minutes, until the fish is nearly cooked.
6
Step 6
Add the prawns and heat through without boiling for long. Season.
7
Step 7
Serve with boiled potatoes and green pepper.
A DELICIOUS FINISH
What should you serve with it?
White wine
Dry white wine with fresh acidity
A fresh wine lifts the saffron and complements the prawns and creamy sauce.
ALCOHOL-FREE OPTION
Chilled water with orange and a little saffron syrup.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.