Thank you Waitrose for such an easy recipe. It is delicious, light and yet comforting.
Don’t cut back on the time cooking the fennel, it needs to be soft and delicate.
I have served mine with sprouting broccoli, but there is a fair amount of unctuous sauce which a lovely piece of crusty sourdough would love!
Ingredients
- 1 tblsp butter
- 1 fennel bulb finely sliced and fronds reserved
- 1 leek sliced
- 260g cod cut into large chunks
- 180g king prawns deveined
- 150ml dry white wine (whatever you want to drink)
- 100ml low fat crème fraiche
- 2 tblsp chopped fresh parsley
- Juice half a lemon
Instructions
- Melt butter in a medium sized pan, add the fennel and put the lid on. Cook slowly for ten minutes, stirring occasionally
- Add the leek, put the lid back on and cook for a further 5 minutes, again stirring occasionally. By this point the leeks and fennel should be nice and soft.
- Add wine and crème fraiche and simmer, without the lid, for about 3 minutes, the liquid should be about half it’s original level.
- Gently nestle in the cod and prawns, cover and simmer gently for about 8 minutes, the cod should be just flaking and the prawns nice and pink.
- Season and spritz with lemon and scatter with parsley and reserved fronds
- Serve with broccoli and a slice of crusty bread.
Don’t get too hung up on the quantities, they are pack sizes from the supermarket; as long as they are approximately the same that will be fine.
Oh and the best thing about this recipe, you have the remains of a bottle of wine to drink whilst you are cooking/eating.
