Saffron – used liberally in this Swedish seafood casserole - is a bit expensive but it is a vital ingredient in some Swedish types of food. I absolutely love the taste and smell of saffron and this dish is simply super-delicious and also light and really fresh.
This Swedish seafood casserole does require a bit of chopping and slicing but once you have prepared everything, you can cook the broth well in advance and then finish it off quite quickly when you are ready to eat.
I add some Madeira wine to the broth as well to give it a more intense flavour. You don't have to add it but I do recommend doing it.
For 4 people:
25g, 1oz, 2 tablespoons, butter
1 small fennel bulb - shoots and root cut off, tough outer layer removed, halved; tough bottom core cut out of each half and the two halves then chopped finely
2 small or one large shallot, chopped finely
2 fat garlic cloves, crushed
150ml, 5floz, slightly less than ¾ cup, white wine (you should be happy to drink the wine you use for cooking)
50ml Madeira wine (optional)
1 heaped teaspoon of saffron threads
700ml, 1¼ pints, 3.1 cups, fish stock
100ml, 3½floz, ½ cup, light crème fraiche
Salt and white pepper
1 medium sized carrot, cut into matchstick-sized batons
Handful of sugar snaps, cut into thin strips
1 red pepper (bell pepper), deseeded and cut into thin strips
10 cherry tomatoes, halved
4 salmon fillets without the skin - each fillet cut in half
16 - 20 raw king prawns, shelled
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