| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Waitrose2 |
4 |
servings |
INGREDIENTS
| 150 |
ml |
Vegetable stock; (1/4 pint) |
| 125 |
ml |
Dry white wine; (4fl oz) |
| 2 1/2 |
ml |
Saffron threads; (1/2 tsp) |
| 350 |
g |
Waitrose Prime Skinless and Boneless Cod; cut into chunks |
|
|
; Fillet, (12oz) |
| 1 |
|
150 ml pot Waitrose Double Cream |
| 25 |
g |
Butter; (1oz) |
| 2 |
|
Shallots; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 2 |
sm |
Courgettes; thinly sliced |
|
|
Salt and freshly ground black pepper |
| 150 |
g |
North Atlantic prawns; (5 1/2oz) |
| 400 |
g |
Dried tagliatelle; (14oz) |
INSTRUCTIONS
Place the vegetable stock, white wine and saffron in a saucepan and bring
to the boil. Add the cod and cook gently for 2-3 minutes or until just
cooked. Remove the cod with a slotted spoon and set aside.
Boil the wine and stock rapidly until reduced by about a half. Stir in the
cream and simmer for a further 4-5 minutes until thickened.
Melt the butter in a large heavy-based frying pan. Add the shallots and
garlic and cook gently until softened. Add the courgettes and cook for 2-3
minutes until tender.
Gently reheat the saffron sauce, if necessary. Season and add the cod and
prawns and heat gently until piping hot. Stir the courgette mixture into
the sauce.
Meanwhile, cook the pasta as directed on the packet. Drain, place in a
heated serving dish and pour the sauce over. Serve with mixed green salad
and crusty bread.
Converted by MC_Buster.
NOTES : This colourful combination of courgettes, prawns and saffron makes
a delicious summery sauce for serving with fresh or dried pasta. We have
used tagliatelle in this recipe but fettuccine, linguine, pappardelo or
even spaghetti would be equally good.
Converted by MM_Buster v2.0l.
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