Medley of Seafood with
Saffron Cream Sauce
Cooking Time: 15 mins
Preparation Time: 15 mins
Servings: 4
Seafood lovers will be thrilled with this exotic mix of flavours accompanied by a rich, creamy sauce.
Ingredients:
50ml Kerrymaid Whipping Cream
120ml Fish stock
550g Mixed seafood (such as cod, salmon and prawns, cockles, mussels)
40g Butter
½ tbsp Chopped garlic
4 tbsp Spring onions, finely chopped
120ml Dry white wine
1 tsp Lemon zest
½ tsp Salt
100g Freshly chopped tomatoes, with the juices
1 tbsp Chopped chives
sprinkle of fresh saffron strands
Method:
1. Wash the fish and cut into 5cm (2in) pieces. Wash the prawns and remove shells.
Wash the mussels and remove the beards and wash the cockles.
2. Melt 20g of butter in a large frying pan. Add the garlic and fry until just starting
to colour.
3. Add the seafood, spring onions, white wine, fish stock and lemon zest.
4. Cover and simmer for two minutes.
5. Remove the seafood and keep warm.
6. Add the tomatoes, saffron, chives and cream.
7. Simmer for just two minutes more.
8. Stir in the remaining butter.
9. Return the fish and simmer for 1 minute.
10. Serve immediately in warm bowls, garnished with a few sprigs of herbs.