COD & PRAWNS WITH FENNEL & WHITE WINE

ingredients | serves 2 | time 30 mins

20g Duchy Organic English Salted Butter • 1 small fennel, thinly sliced, save the fronds • 1 trimmed leek, thinly sliced • 150ml dry white wine, such as white Burgundy • ½ x 200ml pot half fat French crème fraîche • 260g pack Waitrose 1 Icelandic Cod Loin, cut into thick slices • 180g raw extra large king prawns • 25g Cooks’ Ingredients Flat Leaf Parsley, chopped

step 1

Melt the butter in a frying pan or medium casserole and add the fennel and some seasoning. Cover the pan and cook gently for 10 minutes, stirring regularly

step 2

Add the sliced leek to the pan and cook (again covered) for 5 minutes more until both leeks and fennel are soft. Tip in the wine and the crème fraîche, and simmer with the lid off for around 3 minutes, or until the liquid is reduced by half

step 3

Nestle the chunks of fish and prawns into the vegetables. Cover once more, then simmer for 6-8 minutes until the fish is opaque and just flaking and the prawns are pink and opaque. Season, scatter with the fennel fronds and chopped parsley, then serve with crusty bread

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