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.
1 person made this
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
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Method Prep:15min › Cook:35min › Ready in:50min
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.
Add the garlic and potatoes and continue to cook, uncovered, for a further 5 minutes, stirring occasionally.
Pour in the stock and stir in the saffron. Cover and simmer for 10 minutes, or until the vegetables are just beginning to soften.
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.
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.