This recipe is packed with flavor and textures, it’s easy to make and hard to resist.
You will need:
1tbsp Olive Oil
40g Butter
150g Fresh White Breadcrumbs
Pinch Of Salt & Pepper
2 Shallots, Finely Chopped
1 Bay Leaf
Handful Of Fresh Parsley
170g Frozen Peas
200g Mushrooms, Sliced Thickly
100g Creme Fraiche
150ml Fish Stock
500g Cod Fish Or White Fish Chopped Up
250g King Prawns, Peeled
Preparing your food:
- Heat the oil in an ovenproof saucepan and fry the shallots, stirring occasionally until softened. Add in the fish stock, mushrooms, bay leaf and stir occasionally.
- Stir in the creme fraiche and add the white fish/cod. Season to taste with salt and pepper. Bring to the boil and cover, allowing it to simmer for 5 minutes.
- Remove the bay leaf then add the prawns and peas and simmer for another 5 minutes.
- Meanwhile, preheat your grill and melt the butter and mix it with the breadcrumbs. Spoon and spread the breadcrumb mixture evenly over the top of the fish mixture.
- Place the saucepan under the grill and allow to toast for around 3-4 minutes until the topping is brown.
- Serve to plates and enjoy. You may add some fresh parsley to garnish the dish too!
Bon Appetit 🙂