Seafood casserole with saffron and vegetables

    50 min

    A cross between a chowder and a casserole, this dish with the wonderful fragrance of saffron is elegant enough to serve on special occasions. Try serving with some rice or fresh crusty bread to mop up the stew's tasty juices.

    4 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 150 g (5½ oz) carrots, thickly sliced
    • 2 sticks celery, chopped
    • 150 g (5½ oz) onions, sliced
    • 1 clove garlic, crushed
    • 350 g (12 oz) new potatoes, halved if large
    • 300 ml (10 fl oz) vegetable or fish stock
    • 10-12 strands saffron
    • 500 g (1 lb 2 oz) cod, haddock or salmon
    • 150 g (5½ oz) green beans, halved
    • 125 ml (4 fl oz) dry white wine
    • 1 tablespoon cornflour
    • 1 tablespoon skimmed milk
    • 125 g (4½ oz) cooked, peeled prawns, defrosted if frozen
    • Salt and black pepper
    • 2 tablespoons chopped fresh herbs, such as chives, parsley, tarragon or thyme

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a large, heavy-based flameproof casserole. Add the carrots, celery and onions, cover the casserole and cook over a low heat for 5 minutes.
    2. Add the garlic and potatoes and continue to cook, uncovered, for a further 5 minutes, stirring occasionally.
    3. Pour in the stock and stir in the saffron. Cover and simmer for 10 minutes, or until the vegetables are just beginning to soften.
    4. Meanwhile, skin the fish, remove any bones and cut it into 4 cm (1½ in) chunks. Add the fish, beans and wine to the casserole, cover and simmer for a further 7 minutes.
    5. Dissolve the cornflour in the milk, then gently stir it into the casserole, along with the prawns. Allow the sauce to bubble gently and thicken slightly, taking care the fish does not break up and the prawns are warmed right through. Season to taste, stir in the herbs and serve.

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