If you like seafood and fish, this is a perfect recipe for you.
This casserole dish is a one pot dish that can be made with a selection of your favorite fish, prawns, shells and in general any kind of seafood.
Saffron turns this dish into a feast for the eyes and the taste buds.
Recipe serves 2 persons
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- ¼ teaspoon dried chilies, crushed
- 200 g king prawns, peeled and cleaned
- 200 g fish, cleaned and cubed in bite sized pieces
- 75 ml fish stock
- 75 ml dry white wine
- ¼ teaspoon saffron, crushed
- 1 small bay leaf
- ½ teaspoon sugar
- Salt and pepper
- 100 ml creme fraiche (or sour cream)
- 150 ml cooking cream
- ½ tablespoon corn starch mixed in 1 table spoon water
- Parsley, finely chopped
- Zest of ½ lemon, finely grated
Heat the oil in a pot. Add onions and fry them gently until they are golden brown (10-15 minutes). Add garlic and chillies and fry for a couple of minutes and mix well.
Add the stock, wine, saffron, bay leaf, sugar, salt and pepper. Simmer for a few minutes and add the fish and prawns. Let it simmer for 5 minutes or so. Reduce the liquid by half and then add the creme fraiche and cooking cream. Continue cooking for about 5 minutes. Blend your corn starch with water and add to the pot. Add parsley and lemon zest. Stir well until slightly thickened. Serve immediately
- Saffron rice
- chopped fresh parsley for garnish
I used prawns and monk fish. Some variation suggestions are: squid, mussels, sea bass fillets, etc)
I served this dish with saffron rice… it can be served with simple rice or toasted bread.
For a dairy-free version of this dish, I suggest, you cut out the cream, creme fraiche and corn starch, and use tomatoes instead.
Naložbo Vavčer za digitalni marketing – izdelavo spletne strani sofinancirata Republika Slovenije in Evropska unija iz Evropskega sklada za regionalni razvoj.