Cod & prawns with fennel & white wine
Reward yourself after a busy week with this simple but special fish dish. All that’s needed on the side is some good crusty bread – and perhaps a glass of that wine.
- CourseMain meal
- Prepare5 mins
- Cook25 mins
- Total time30 mins
- 20g unsalted butter
- 1 small head fennel, thinly sliced, fronds reserved
- 1 leek, trimmed and thinly sliced
- 150ml dry white wine
- ½ x 200ml pot half fat French crème fraîche
- 260g pack No.1 Icelandic Cod Loin, cut into thick slices
- 8 raw extra large king prawns
- 25g pack flat leaf parsley, leaves chopped
- Crusty bread, to serve (optional)
Melt the butter in a frying pan or medium casserole, then add the fennel and some seasoning. Cover the pan and cook gently for 10 minutes, stirring regularly.
Add the leek to the pan, cover again, then cook for 5 minutes more until the leeks and fennel are soft. Add the wine and crème fraîche, then simmer with the lid off for about 3 minutes, or until the liquid is reduced by ½.
Nestle the fish and prawns into the vegetables. Cover, then simmer for 6-8 minutes until the fish is opaque and just flaking and the prawns are pink and opaque. Season, scatter with the reserved fennel fronds and parsley, then serve with crusty bread, if liked.
Typical values per serving when made using specific products in recipe