Spicy Shrimp and Salmon Casserole with Fennel and Saffron
- 1.2 kg / 2.64 lbs salmon fillet (salmon fillet), skin and bones removed
- 500 g / 1.1 lbs large shrimp, peeled and deveined
- 3 cups / 720 ml heavy cream
- 1 1/2 cups / 360 ml white wine
- 3 large tomatoes, chopped
- 1 bulb fennel, chopped
- 1/2 bulb fennel, chopped
- 1 red bell pepper, chopped
- 1 cup / 120 g small green peas
- 1/4 cup / 30 g fresh red chili pepper, seeded and chopped
- 3 tbsp / 45 ml chopped fresh dill
- 1/2 cup / 120 ml water
- 2 cloves garlic, minced
- 2 tbsp / 30 ml fish stock
- 1/2 tsp / 2.5 ml saffron threads
1. Preheat your oven to 350°F (180°C)
2. Cut the salmon into bite-sized pieces
3. Peel the shrimp and remove their shells
4. Finely chop the fennel bulb garlic and chili pepper
5. Finely chop the fresh dill
6. Heat two tablespoons of olive oil in a large skillet over medium heat
7. Sauté the fennel garlic and chili pepper for about 5 minutes until softened and fragrant
8. Add the chopped red bell pepper and cook for another 3 to 4 minutes until tender
9. Stir in the chopped tomatoes one pinch of saffron threads 1/4 cup (60 ml) of dry white wine 1/2 cup (120 ml) of heavy cream 1 cup (240 ml) of fish stock and 1/4 cup (60 ml) of water
10. Bring the mixture to a gentle simmer and cook for 10 minutes until the sauce has slightly thickened
11. Season with salt and freshly ground black pepper to taste
12. Add the salmon pieces to the skillet and cook for 5 minutes until almost cooked through
13. Stir in the shrimp green peas and chopped fresh dill
14. Cook for another 2 to 3 minutes until the shrimp turn pink and are fully cooked
15. Serve the casserole hot garnished with extra chopped dill and a side of steamed rice
- large skillet
- oven
- cutting board
- knife
- spoon
- wooden spoon
- measuring cups
- measuring spoons
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.