This coconut shrimp curry is incredibly easy to prepare and deliciously perfumed with warm spices.
Fish and Shrimp Casserole with Saffron Sauce
Ingredients
- ½ yellow onion, diced
- 2 Tablespoons (30g) butter
- 3 leeks, rinsed and chopped finely
- 1 clove garlic, minced
- 1 Tablespoon tomato paste
- Salt and pepper
- 8.5 ounces (25 cl) white wine
- 13 ounces (40 cl) heavy cream
- 7.5 ounces (20 cl) broth
- 0.5g saffron
- 0.6 lbs (300g) cod filets, cut into chunks
- 0.6 lbs (300g) salmon filets, cut into chunks
- 0.4 lbs (200g) shrimps, cooked
- 5.3 ounces (150g) parmesan cheese, shredded
- Fresh dill, to serve
Instructions
- Melt butter in a large sauté pan. Add onions, leeks, and sauté until soft. Add garlic and tomato paste. Season with salt and pepper.
- Pour in the white wine, cream, and broth, and stir well. Stir in the saffron, bring to a boil then turn down the heat to a gentle simmer for 3-5 minutes. If the sauce is too thick, add a little bit more broth.
- Add one third of the sauce to a 12.5-inch (32 cm) baking form, then place the fish pieces and the shrimps on top. Cover with the remaining sauce, sprinkle parmesan cheese over and bake for 20-25 minutes at 350° F (180° C).
- Garnish with fresh dill and serve with boiled potatoes.
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