Why recepie famous for?
Try this creamy seafood stew for a comforting dinner for two ready in 30 minutes
Ingredients
Butterspring onions 4, chopped
Dijon mustard 1 tsp
chicken stock 100ml
skinless boneless smoked haddock 250g, cut into chunks
raw peeled prawns 150g
crème fraîche 3 tbsp
chives chopped to make 2 tbsp
lemon juice a squeeze
mashed potato or cooked basmati rice to serve
Instructions
STEP 1Heat a large knob of butter in a deep,lidded frying pan over a medium heat and cook the spring onions for 5 minutes until softened. Stir in the dijon mustard and chicken stock then simmer for 2 minutes. Add the fish and prawns, and cook with a lid on for 3-4 minutes or until opaque and cooked through. Stir in the crème fraîche and bring to a gentle simmer. Season then stir in the chives and lemon juice. Serve with mash or rice.
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