Description
A creamy seafood delight that’s easy to prepare and bursting with flavor.
Ingredients
Scale
- 400 g firm white fish fillets
- 200 g raw shrimp, peeled
- 200 ml heavy cream
- 200 ml fish stock
- 1 tbsp Dijon mustard
- 200 g fresh mussels, cleaned
- 100 g scallops (optional)
- 1 shallot, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 carrot, diced
- 1 leek, sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp flour
- 2 saffron strands, infused in 2 tbsp hot fish stock
Instructions
- Finely chop the shallot, garlic, and vegetables.
- Infuse the saffron strands in 2 tablespoons of hot fish stock for 10 minutes.
- Heat the olive oil in a large pan; add the shallot and cook for 2-3 minutes.
- Add garlic, carrot, and leek; cook for another 5 minutes over medium heat.
- Sprinkle flour over the vegetables and mix well; gradually pour in the fish stock while stirring constantly to avoid lumps.
- Incorporate the heavy cream, saffron infusion, and mustard; season with salt and pepper to taste and simmer for 5 minutes.
- Add fish chunks, shrimp, mussels, and scallops (if using); cover the pan and cook on low for 8-10 minutes.
- Just before serving, add fresh parsley and dill; mix gently and adjust seasoning if necessary.
Notes
Serve hot and enjoy with a side of crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: seafood, creamy, easy recipe, cassolette, dinner, quick meal