Feed the whole family with one of Ulrika's favourite recipes...
Serves 6 Prep: 25 minutes Cook: 30 minutes
1 leek, finely sliced
1 head of fennel, finely sliced
1 tsp fennel seeds, crushed
1 carrot, chopped into ½ cm cubes
6 - 8 small Charlotte potatoes, peeled, chopped into ½ cm cubes
0.5g saffron, finely ground
400g can peeled tomatoes
500 -750ml shellfish or fish stock
100 - 200ml double cream
200g cod loin, cut into 2cm cubes
200g salmon, cut into 2cm cubes
150 - 200g peeled, raw jumbo king prawns, deveined
½ - 1 tsp cayenne pepper, depending on taste To garnish:
A few crayfish tails or large prawns with shell on (optional)
Dill to garnish
Ciabatta or sourdough bread, sliced and toasted
1. Melt the butter in a large, heavy based saucepan. Add the leek, sliced fennel and fennel
seeds. Fry for a few minutes until beginning to soften.
2. Add the carrot and potatoes and cook for a further 5-10 minutes. Sprinkle the saffron in
the pan. Add the can of tomatoes and the shellfish or fish stock. Bring to a simmer for a
further 5-10 minutes. Gradually add the cream – do not add too much as you want the
stew to not look too pale.
3. When simmering, add the cod loin, salmon and prawns for the last 3-4 minutes of
4. Sprinkle with a little cayenne pepper at the end and stir in.
5. Serve in big, warmed bowls with a spoonful of saffron aioli, crayfish
or unshelled large prawns, a sprig of dill and a thin slice of toasted ciabatta or sourdough bread.