Shrimp Salmon and Saffron Fregola

Recipe From What's For Lunch, Honey?

By Meeta K. Wolff

Prep Time: 15 min

Total Time: 45 minutes

Serves: 4

Ingredients

• 1 teaspoon saffron threads

• 60 ml dry white wine

• 2 tablespoons olive oil

• 300g shrimps

• 300g salmon, cut into chunks

• 1 onion chopped

• 2 cloves garlic, crushed

• 500ml vegetable or chicken broth

• 185g fregola / Israeli couscous / Pearl couscous

• flat-leaf parsley

Method

1. Crush the saffron in a small bowl or cup, pour the wine and leave to infuse for a few minutes.

2. Heat 1 tablespoon oil in a large heavy pot. When the pan is very hot, add the shrimp and seat for 1 minute on each side. Make sure not to cook all the way through as it will cook further in the stew. Transfer to a plate. Add the salmon and also sear for about a minute until all sides are golden. Transfer to the plate with the shrimps.

3. Add the remaining 1 tablespoon oil and sauté onion and garlic until translucent, soft and fragrant - about 5 minutes. Add the saffron mixture, cooking for a further 2 minutes. Pour in the broth, bringing it to a rolling boil, then add the fregola. Reduce heat and cook for approx. 12-15 minutes (check packet instructions). Season to taste.

4. Add the shrimp and salmon cover and allow fish to heat through. Serve sprinkled with parsely.

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