👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leek and fennel and sauté until softened.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

4. 4

   Add the fish stock and saffron threads. Bring to a gentle simmer.

   💡 プロのコツ: Crumble the saffron threads between your fingers before adding them to release their color and flavor.
5. 5

   Gently add the cod and salmon chunks to the simmering broth. Cook for about 5-7 minutes, or until the fish is almost cooked through.

6. 6

   Add the shrimp and cook for another 2-3 minutes, until they turn pink and opaque.

7. 7

   Stir in the heavy cream and heat through gently. Do not boil. Season with salt and white pepper to taste.

   💡 プロのコツ: Avoid boiling after adding the cream to prevent it from curdling.
8. 8

   Ladle the stew into bowls and garnish with fresh chopped dill. Serve immediately, perhaps with boiled new potatoes or crusty bread.

   💡 プロのコツ: A dollop of rouille or aioli can be a delicious addition.