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+ servings

French Fish Stew

Amanda
An easy and light entertaining dish made with salmon, white fish , scallops and prawns in a white sauce cooked with potatoes, carrots and mushrooms.
4.50 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch, Main Course
Cuisine French
Servings 4
Calories 447 kcal

Equipment

  • Large frying pan
  • saucepan
  • wooden spoon
  • sharp knife

Ingredients
 
 

  • 300 g salmon
  • 300 g white fish
  • 8 scallops halved
  • 16 cooked prawns
  • 10 mushrooms
  • 1 carrot peeled and diced
  • 2 shallots chopped
  • 8 new potatoes
  • 570 mls milk
  • 4 tablespoon creme fraiche
  • 1 tablespoon butter
  • seasoning
  • 1 tablespoon chopped fresh dill
  • 1 bayleaf

Instructions
 

  • Cook the potatoes in boiling water for about 8 minutes until tender.
  • Heat the milk with the bayleaf in a large shallow pan with the salmon and white fish and simmer for about 3 minutes and then add the scallops. Turn off the heat.
  • In a separate pan heat the butter and gently soften the shallots, carrots and mushrooms.
  • Add the fish and cooking liquid, drained potatoes and cooked prawns.
  • Stir in the creme fraiche, dill and season to taste.

Nutrition

Calories: 447kcalCarbohydrates: 33gProtein: 43gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 114mgSodium: 307mgPotassium: 1583mgFiber: 4gSugar: 11gVitamin A: 2984IUVitamin C: 25mgCalcium: 218mgIron: 3mg
Keyword fish, seafood, shellfish, stew
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