- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 tbsp butter
- 2 shallots, finely sliced
- 4 cloves garlic, finely sliced
- 1 small leek, finely sliced
- 200 ml white wine
- 400 ml fish stock
- 1 small pinch saffron
- 300 g mixed prepared seafood, diced
- 200 ml double cream
- 1 tbsp snipped chives
- 1 tbsp flat leaf parsley
- 400 g mashed potato, mixed with a little cream and butter
- 150 g gruyère cheese, grated
- 1 tsp snipped chives, to garnish
1. Heat the butter in a large pan and gently cook the shallots, garlic and leeks until transparent. Remove from the pan and set aside.
2. Add the white wine to the pan and bring to the boil. Cook steadily until reduced by half.
3. Add the fish stock and saffron and bring to the boil, then add the mixed seafood and cook for about 3-4 minutes.
4. Remove the seafood from the pan and set aside, then bring the mixture to the boil and cook steadily until reduced by half.
5. Add the cream, bring to the boil and cook for 4-5 minutes until reduced. Season with salt and pepper.
6. Add the shallot and seafood mixture to the pan, together with the chives and parsley. Simmer for 3-4 minutes.
7. Preheat the grill. Pour the mixture into an flame-proof dish.
8. Spread the mashed potatoes over the mixture and sprinkle the gruyère cheese over the top. Place under a hot grill until browned.
9. To serve: garnish with snipped chives.
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