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Ingredients
Method
- 20g butter
- 1 thinly sliced fennel bulb
- 1 thinly sliced leek
- 150ml white wine
- 100ml crème fraîche
- 260g pollock loin, cut into thick slices
- 8 large raw king prawns, peeled
- 25g chopped parsley
- Gently fry the fennel in the butter for 10 mins, stirring regularly, then add the leek to the pan and cook - covered - for 5 mins to soften. Add the crème fraîche and wine, simmer for 3 mins with the lid off, or until reduced by half.
- Nestle the prawns and fish slices into the veggies, then cover and simmer for 8 mins or until the fish is cooked through. Season, scatter with parsley and serve with crusty bread. Perfect!
30 mins
2 serving
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