Name: Smoked haddock and prawn stew
Total time: 30 min
Yield: Serves 2
Ingredients: butter; 4 spring onions, chopped; 1 tsp Dijon mustard; 100ml chicken stock; 250g skinless boneless smoked haddock, cut into chunks; 150g raw peeled prawns; 3 tbsp crème fraîche; 2tbsp chives, chopped to make 2 tbsp; a squeeze lemon juice; mashed potato or cooked basmati rice, to serve

butter
4 spring onions
chopped
1 tsp Dijon mustard
100ml chicken stock
250g skinless boneless smoked haddock
cut into chunks
150g raw peeled prawns
3 tbsp crème fraîche
2tbsp chives
chopped to make 2 tbsp
a squeeze lemon juice
mashed potato or cooked basmati rice
to serve

Method

step 1
Heat a large knob of butter in a deep,lidded frying pan over a medium heat and cook the spring onions for 5 minutes until softened. Stir in the dijon mustard and chicken stock then simmer for 2 minutes. Add the fish and prawns, and cook with a lid on for 3-4 minutes or until opaque and cooked through. Stir in the crème fraîche and bring to a gentle simmer. Season then stir in the chives and lemon juice. Serve with mash or rice.