Smoked Haddock and Prawn Stew

Method

• Smoked Haddock and Prawn Stew Method
• Prepare all ingredients: chop spring onions, cut haddock into chunks, peel prawns, measure butter, Dijon mustard, chicken stock, crème fraîche, chives, and lemon juice
• Set out serving bowls and spoons for final plating
• Place a medium saucepan over medium heat, add butter, allow to melt gently
• Add chopped spring onions to the saucepan, sauté until softened, about 2 minutes
• In a separate small bowl, whisk Dijon mustard into chicken stock until fully combined
• Pour the mustard-infused stock into the saucepan with spring onions, stir to combine, bring to a gentle simmer
• Place smoked haddock chunks into the simmering liquid, cover, poach gently for 3-4 minutes until fish is nearly opaque
• Add raw, peeled prawns to the saucepan alongside the haddock, continue to simmer gently for 2-3 minutes until prawns turn pink and just cooked through
• In a small bowl, mix crème fraîche with chopped chives and a squeeze of lemon juice to form a fresh, tangy topping (parallel task)
• Taste the stew, adjust seasoning if desired (but remember smoked haddock adds salt)
• Remove pan from heat, gently stir in half the crème fraîche mixture to enrich the stew
• Ladle stew into warm serving bowls
• Top each bowl with a generous dollop of the reserved crème fraîche-chive-lemon mixture
• Scatter extra chopped chives over the stew for garnish
• Serve immediately with lemon wedges on the side, if desired