Seafood Casserole with Saffron and Vegetables

Number of servings :

Prep time:

Cooking time: 20 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 tbsp (15 mL) olive oil
5-1/2 oz (150 g) carrots, thickly sliced
2 sticks celery, chopped
5-1/2 oz (150 g) onions, sliced
1 clove garlic, crushed
12 oz (350 g) new potatoes, halved if large
10 fl oz (300 mL) vegetable or fish stock
10-12 strands saffron
1 lb, 2 oz (500 g) cod, haddock, or salmon
5-1/2 oz (150 g) green beans, halved
4 fl oz (125 mL) dry white wine
1 tbsp (15 mL) corn starch
1 tbsp (15 mL) skim milk
4-1/2 oz (125 g) cooked, peeled shrimp, defrosted if frozen
to taste Salt and black pepper
2 tbsp (30 mL) chopped fresh herbs, such as chives, parsley, tarragon, or thyme

Directions

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 1-1/2 inch (4 cm) chunks. Add the fish, beans, and wine to the casserole, cover and simmer for a further 7 minutes. Dissolve the corn starch in the milk, then gently stir it into the casserole, along with the shrimp. Allow the sauce to bubble gently and thicken slightly, taking care the fish does not break up and the shrimp are warmed right through. Season to taste, stir in the herbs, and serve. Suggestion: Serve with rice or fresh crusty bread to mop up the stew’s tasty juices. Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:789

• Type of Meal Main Courses

Type of Meal Main Courses