Salmon Shrimp Dish with Fennel and Saffron - Lax- och räkgryta med fänkål och saffran

SALMON SHRIMP DISH WITH FENNEL AND SAFFRON

Lax- och räkgryta med fänkål och saffran

Serves 4

1 lb 5 oz skin- and boneless

salmon fillets

1.1 lb un-peeled shrimp

½ leek

2 garlic cloves

½ fresh red chilifruit

1 red bell pepper

1 fennel

3 large tomatoes

some saffron

0.6 cup white wine

1.2 cup heavy cream

0.2 cup water

2 tablespoons concentrated fish fond

3 tablespoons finely chopped dill

0.4 cup small green peas

Decoration:

chopped dill

Cut the salmon in pieces and peel the shrimp. Trim and shred the leek, peel and finely chop the garlic. Trim and finely chop the chilifruit, trim and dice the bell pepper. Trim and shred the fennel and roughly chop the tomatoes. Sauté leek, garlic, bell pepper and fennel until smooth and glossy in oil, without coloring, in a shallow, wide saucepan. Add saffron and tomatoes and continue cooking for a couple of minutes. Add wine, cream, water and fish fond. Put a lid on and simmer slowly for about 10 minutes. Flavor with some salt and pepper.

Add the salmon and simmer for about 5 minutes more. Add shrimp, dill and green peas. Decorate with roughly chopped dill and serve with rice.

Enjoy!

Bella