zoom Cod & prawns with fennel & white wine
  • Save to your scrapbook
  • Save to your scrapbook

    Cod & prawns with fennel & white wine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cod & prawns with fennel & white wine

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes

    Serves: 2

    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 x 200ml pot half fat French crème fraîche
    260g pack 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 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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary