• Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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Ingredients

  • 20g Duchy Organic English Salted Butter
  • 1 small fennel, thinly sliced, save the fronds
  • 1 trimmed leek, thinly sliced
  • 150ml dry white wine, such as Californian Chardonnay
  • ½ 200ml pot half fat French crème fraîche
  • 260g Icelandic cod loin, cut into thick slices
  • 8 raw extra large king prawns
  • 25g Cooks’ Ingredients Flat Leaf Parsley, chopped

Method

  1. Melt the butter in a frying pan or medium casserole and add the fennel and some seasoning. Cover the pan and cook gently for 10 minutes, stirring regularly

  2. Add the sliced leek to the pan and cook (again covered) for 5 minutes more until both leeks and fennel are soft. Tip in the wine and the crème fraîche, and simmer with the lid off for around 3 minutes, or until the liquid is reduced by half.

  3. Nestle the chunks of fish and prawns into the vegetables. Cover once more, 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 fennel fronds and chopped parsley, then serve with crusty bread.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,659kJ/ 398kcals

Fat

18g

Saturated Fat

11g

Carbohydrates

6.4g

Sugars

5.2g

Fibre

5.5g

Protein

37g

Salt

0.9g

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