Serve with grilled bread with some seaweed and lime butter.

Ingredients

  • 1 onion (diced)
  • 1 fennel (diced)
  • 1 clove garlic
  • 25 g butter
  • 25 ml olive oil
  • ½ bottle of white wine
  • 1 l chicken stock
  • 500 ml cream
  • pinch of saffron
  • peel of half an orange
  • 1 sprig rosemary
  • 2 fresh hake fillets
  • 10 fresh mussels
  • 4 fresh dublin bay prawns
  • 1 inch of fresh ginger
  • salt and pepper

Method

  • Sweat the onions, garlic, fennel and ginger in the butter with a drizzle of olive oil.
  • When completely softened add the white wine and reduce a little.
  • Add the chicken stock and cream.
  • Add the orange peel, rosemary and saffron.
  • Allow to simmer for 10 minutes to infuse.
  • Taste and season for correct flavour, i.e. add more rosemary or remove as per your taste.
  • When the stock tastes good, add the fish and cook for 8 to 10 minutes on a gentle heat until fish is just cooked.
  • Serve with grilled bread with some seaweed and lime butter.

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