Lisa made this for me tonight. It's a spin on a nigella recipe 'speedy seafood supper' but it's got quite a lot more class.
It's really delicious and very simple.
Give it a whirl
This would serve around four .. Particularly if you had it with bread or couscous or rice or something
Ingredients
pinch saffron threads
250 ml water
2 cloves sliced garlic
2 tbsp olive oil
1 medium sized shallot finely sliced
1 tsp dried tarragon or oregano
250ml dry white wine
1 can chopped tomatoes
generous (though to taste) sprinkling of salt flakes
350 gms cod fillet cut into largish pieces
200 gms uncooked prawns
3 tbs ground almonds
freshly ground black pepper to taste
1tsp chilli flakes
2 tbs freshly chopped parsley to serve
Method
Pop the saffron threads into a cup and add 250ml boiling water
Heat a large pan on a medium heat and add the garlic and oil and heat gently for a few minutes until softened
Then add the shallot and dried tarragon. Stir it all about until the shallot softens
Add half the wine, let it bubble and reduce almost completely, then add the remaining wine and let it bubble for a further minute before adding the saffron water and tomatoes.
Add about a teaspoon of salt flakes, some pepper and the chilli flakes, stir and bring it to the boil.
Tip the mixed seafood into the sauce, bring it back up to the boil, reduce heat to a simmer and cook gently for just three or four minutes until the seafood is just cooked.
Now add the ground almonds stir again and leave for a minute
Taste and add more salt if you need it. Sprinkle over the parsley and serve in shallow bowls with crusty bread for soaking up the delicious juices.
This would serve around four .. Particularly if you had it with bread or couscous or rice or something
Ingredients
pinch saffron threads
250 ml water
2 cloves sliced garlic
2 tbsp olive oil
1 medium sized shallot finely sliced
1 tsp dried tarragon or oregano
250ml dry white wine
1 can chopped tomatoes
generous (though to taste) sprinkling of salt flakes
350 gms cod fillet cut into largish pieces
200 gms uncooked prawns
3 tbs ground almonds
freshly ground black pepper to taste
1tsp chilli flakes
2 tbs freshly chopped parsley to serve
Method
Pop the saffron threads into a cup and add 250ml boiling water
Heat a large pan on a medium heat and add the garlic and oil and heat gently for a few minutes until softened
Then add the shallot and dried tarragon. Stir it all about until the shallot softens
Add half the wine, let it bubble and reduce almost completely, then add the remaining wine and let it bubble for a further minute before adding the saffron water and tomatoes.
Add about a teaspoon of salt flakes, some pepper and the chilli flakes, stir and bring it to the boil.
Tip the mixed seafood into the sauce, bring it back up to the boil, reduce heat to a simmer and cook gently for just three or four minutes until the seafood is just cooked.
Now add the ground almonds stir again and leave for a minute
Taste and add more salt if you need it. Sprinkle over the parsley and serve in shallow bowls with crusty bread for soaking up the delicious juices.
Comments
Jane