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Fish and Shrimp Casserole with Saffron Sauce

Fish and Shrimp Casserole with Saffron_landscape2 - Peugeot Saveurs


  • ½ yellow onion, diced
  • 2 Tablespoons (30g) butter
  • 3 leeks, rinsed and chopped finely
  • 1 clove garlic, minced
  • 1 Tablespoon tomato paste
  • Salt and pepper
  • 8.5 ounces (25 cl) white wine
  • 13 ounces (40 cl) heavy cream
  • 7.5 ounces (20 cl) broth
  • 0.5g saffron
  • 0.6 lbs (300g) cod filets, cut into chunks
  • 0.6 lbs (300g) salmon filets, cut into chunks
  • 0.4 lbs (200g) shrimps, cooked
  • 5.3 ounces (150g) parmesan cheese, shredded
  • Fresh dill, to serve


  • Melt butter in a large sauté pan. Add onions, leeks, and sauté until soft. Add garlic and tomato paste. Season with salt and pepper.
  • Pour in the white wine, cream, and broth, and stir well. Stir in the saffron, bring to a boil then turn down the heat to a gentle simmer for 3-5 minutes. If the sauce is too thick, add a little bit more broth.
  • Add one third of the sauce to a 12.5-inch (32 cm) baking form, then place the fish pieces and the shrimps on top. Cover with the remaining sauce, sprinkle parmesan cheese over and bake for 20-25 minutes at 350° F (180° C).
  • Garnish with fresh dill and serve with boiled potatoes.