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

Ingredients:

  • 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

 

Directions:

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

Accompaniments:

  • Saffron rice
  • chopped fresh parsley for garnish

Tips:

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.

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