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Haddock and prawn stew

By Abigail Donnelly
4
Easy

Ingredients

  • 3 baby leeks
  • 50 g butter
  • 1 T olive oil
  • 1 cup cream
  • 4 sliced haddock fillet
  • 12 cleaned prawns
  • 12 cleaned mussels
  • 1/2 cup chopped parsley
  • Crusty bread

Method

In a saucepan over a medium to low heat, soften sliced baby leeks in butter and olive oil. Add cream and reduce for 5 minutes.

Add sliced haddock fillet, cleaned prawns and cleaned mussels in their shells and poach gently for 10 minutes, or until the mussels have opened and the haddock is tender.

Fold in chopped parsley, season to taste and serve with crusty bread.