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    • Smoked Haddock and Prawn Stew

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 387; Fat 23.8g; Carbs 2.2g; Sugars 1.9g; Fibre 0.6g; Sodium 2.4g; Protein 40.8g
    1 rating
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    Ingredients

    • Butter
    • 4 spring onions stalk, chopped
    • 1 tsp dijon mustard
    • 100ml chicken stock
    • 250g smoked haddock, skinless and boneless, cut into chunks
    • 150g prawns, raw and peeled
    • 3 tbsp crème fraîche
    • 2 tbsp chopped chives
    • lemon juice

    Method

    • Add the butter to a shallow casserole dish with onions, mustard, lemon juice and a pinch of salt and pepper.

    • Stir over medium heat until the onions are softened, but not browned.

    • Add the prawns, smoked haddock, and chicken stock. Bring to a simmer and pop the lid on the dish.

    • Once the liquid has reduced by about half, stir the fish, and season with salt and pepper to taste.

    • Stir the crème fraîche evenly on the liquid mixture and scatter the chopped chives. Bring to a gentle simmer.

    • Finish the dish with a final squeeze of lemon juice.

    • Serving Suggestions: Pour into the serving dish and sprinkle with chopped chives. Serve with mashed potato or basmati rice.

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