Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 200grams large green prawn cutlets, thawed (from the seafood counter)
- 1/2 cup thickened cream
- 1tablespoons plain flour
- 300grams fresh skinless ling fillets, cut into 2cm pieces
- 1 stick celery, finely chopped
- 1 onion, finely chopped
- 1/2 cup fresh continental parsley, coarsely chopped
- 2 cup chicken stock
- 200grams speck, cut into 1cm pieces (or shortcut bacon)
- 250grams baby potatoes, unpeeled, cut into 1cm pieces
- 1/2tablespoons olive oil
- 1 garlic clove, finely chopped
- 1/2 cup dry white wine
Nutrition per serving
2120kJ
Protein
26.5grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large sauté pan, add speck. Cook, stirring until golden. Add onion, celery and garlic. Cook, stirring, over medium heat for 3-4 minutes or until onion is soft.
Step 2 of 3
Stir in flour until combined. Increase heat to high. Pour in wine, stirring. Bring to boil. Add stock and potatoes, gently boil, uncovered, for 10 minutes or until potatoes are tender. Stir through fish, prawns and cream, return to gentle simmer. Simmer for 2 minutes or until fish is cooked. Remove from heat. Season.
Step 3 of 3
Divide among serving bowls, scatter with parsley and freshly ground black pepper.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.