Scandinavian seafood stew

A creamy casserole is good for the soul and this one is packed with bold, zesty flavours, too.

This light, creamy stew is ideal for the dinner table, or as a comforting pick-me-up

Serves 2

1 tbsp butter

1 small red onion, finely chopped

2 garlic cloves, finely chopped

200ml white wine

200ml stock (we used half a veggie stock cube)

A pinch of saffron, plus extra to garnish

1 tsp of dijon mustard

2 fillets of salmon (260g all together)

200g cooked prawns

80g double cream

Zest of ½ lemon, plus lemon slices to garnish

1 tbsp dill

1 Melt the butter in a casserole dish over a medium heat. Add the onion and garlic and cook gently for around 5 mins, or until they soften.

2 Pour over the white wine and stock, add the saffron and mustard, then stir until mixed. Allow to gently bubble, which should take about 10 mins.

3 Add the salmon, cover, and cook for 5 mins before adding the prawns and cooking for a further 5 mins.

Stir through the cream, the lemon zest and half the dill and mix until well combined.

4 Season to taste and serve sprinkled with the rest of the dill and topped with a slice of lemon and a pinch of saffron threads.