Smoked Haddock and Prawn Casserole

Charmaine Lu -

  • Butter
  • 4 chopped spring onions
  • 1 tsp Dijon mustard
  • 100ml chicken or fish stock
  • 250g smoked haddock, cut into chunks
  • 200g raw peeled prawns
  • 3 tbsp creme fraiche
  • 2 tbsp chopped chives
  • Lemon juice
  • Heat a knob of butter in a lidded casserole and cook the spring onions for 5 mins to soften. Add the mustard and stock, simmer for 2 mins, then stir in the fish and prawns.
  • Pop the lid on the casserole and cook for 5 mins, or until the fish is cooked through. Stir in the creme fraiche, bring to a low simmer, then season and add the chives and lemon juice to the mix. Serve with cooked rice.
30 mins
2 serving