Cod and prawns with fennel and white wine
This beautifully simple recipe is fresh and light. A really easy 25 minute meal that brings together delicate flavours of cod and prawns with a white wine, fennel and leek sauce.
Batch Cooking, Casserole, Cooking for the Troops, Easy Date Night, Family Classics, Fish, Seafood & Shellfish, Hands-Off, Light Lunch, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Speedy Dinner Parties, Stew
Cook: 25-30 minutes
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 2
- 20 g Salted Butter
- 2 medium Fennel Bulb
- 2 medium Leek
- 150 ml Dry White Wine
- 100 ml Creme Fraiche
- 260 g Cod Loin, cut into thick chunks
- 8 large Raw King Prawns
Method
one. Melt the butter in a large heavy bottomed dish (Le Creuset is perfect) and add the thinly sliced fennel. Add some seasoning. Cook for 10 minutes with a lid on. Stir regularly. Keep the fennel fronds for later.
two. After 10 minutes, add the leeks and cook (again covered) for a further 5 minutes until the fennel and leeks are soft. If unsure, err on the side of a bit more cooking - the fennel especially benefits from more rather than less time in the pan!
three. Tip in a little wine to de-glaze the pan and then add all the wine plus the creme fraiche. Simmer with the lid off for around 3 minutes until the liquid has reduced by half.
four. Now add the cod and prawns, nestling them in between the vegetables. Cover the dish once more and cook for up to 10 minutes until the fish is opaque and flaking. Season, scatter the fennel fronds over the top and serve.
Serving Suggestion. Add some crusty bread to soak up the delicious sauce!
Possible Amendment.