- Serves: 4
- Cook Time:
- Prep Time: 15 minutes
- Effort: easy
- 5 tbsp olive oil
- 300 g onions, chopped
- 3 large cloves garlic, crushed
- 2 bay leaves
- 400 g canned chopped tomatoes
- 1 tsp sugar
- 300 ml white wine
- 1/2 carrot, studded with 5 cloves
- 1 pinch saffron
- 450 g firm white fish, of your liking (such as pollock), cut into 2-3cm chunks
- 75 ml cream
- 50 g butter
- 150 g leeks, sliced diagonally
- 10 cooked crayfish, peeled
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
Tips and Suggestions
Although saffron isn't essential, it really adds a touch of elegance to this fish dish.
1. Place a large pan over a medium heat, add the olive oil and fry the onions with some salt and freshly ground black pepper for 5-7 minutes, or until softened but not coloured.
2. Add the garlic, bay leaves, chopped tomatoes, sugar, white wine, clove-studded carrot and saffron. Bring to a simmer, then cook for 30 minutes, or until reduced to a stew consistency. Season to taste with salt, freshly ground black pepper and sugar if needed.
3. Add the fish to the stew and gently stir in the cream. Cook for a further 8-10 minutes, or until the fish is just cooked.
4. Meanwhile, melt the butter in a frying pan over a medium-low heat until foaming. Add the leeks and cook for 6-8 minutes, stirring occasionally, until tender. Add the cooked crayfish to the leeks and cook for 1-2 minutes to heat through.
5. Transfer the leeks and crayfish to the fish stew, then stir in the fresh herbs. Serve in bowls.
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