Ingredients

½ yellow onion, diced
2 Tablespoons (30g) butter
3 leeks, rinsed and chopped finely
1 clove garlic, minced
1 Tablespoon tomato paste
Salt and pepper
8.5 ounces (25 cl) white wine
13 ounces (40 cl) heavy cream
7.5 ounces (20 cl) broth
0.5g saffron
0.6 lbs (300g) cod filets, cut into chunks
0.6 lbs (300g) salmon filets, cut into chunks
0.4 lbs (200g) shrimps, cooked
5.3 ounces (150g) parmesan cheese, shredded
Fresh dill, to serve

Instructions

Melt butter in a large sauté pan. Add onions, leeks, and sauté until soft. Add garlic and tomato paste. Season with salt and pepper.
Pour in the white wine, cream, and broth, and stir well. Stir in the saffron, bring to a boil then turn down the heat to a gentle simmer for 3-5 minutes. If the sauce is too thick, add a little bit more broth.
Add one third of the sauce to a 12.5-inch (32 cm) baking form, then place the fish pieces and the shrimps on top. Cover with the remaining sauce, sprinkle parmesan cheese over and bake for 20-25 minutes at 350° F (180° C).
Garnish with fresh dill and serve with boiled potatoes.

Appolia

This is the perfect-sized oven dish for creating delicious home-cooked meals for two. The ecru colour will complement any style of kitchen and any style of cuisine so you're likely to be using it a...

£28.99

Fish and Shrimp Casserole with Saffron Sauce

Ingredients

Instructions