Shrimp, fish and garden vegetable bowl

Since I live in the center of Paris, not only do I not own a garden, but the last time I saw grass must have been the last time I went to the airport. So… so much for garden vegetables. But I’m going to pretend there for a moment that I own a garden, and I picked my fresh vegetables this morning in the sunny dew, cooked a fragrant dish for lunch, and enjoyed it on my terrace. Only one of these three things was true.

This dish is very easy to throw together, and it was my first experiment with shrimp stock. I’ll say it was a successful one. Somehow the shrimp stock gives it a very flavorful aftertaste, beyond the first earthy and marine tastes.

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Prep time: 20 minutes
Cooking time: 25 minutes
Serves 3-4

Ingredients:

- 1 lb white fish (I used hake)
- 10 large shrimp, cooked and peeled
- 1 onion
- 2 carrots
- 2 stalks celery
- 8 small potatoes
- 5 oz string beans
- 1 1/3 cup shrimp stock (or fish stock or vegetable stock)
- 1 packet Spigol (or 10 saffron threads)
- 3/4 cup white wine
- 1 clove garlic, peeled and chopped
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 1 tbsp milk
- 1 tbsp fresh herbs (I used cilantro and flat-leaf parsley)

Directions:

1. Peel the carrots, potatoes and onion. Chop the carrots, celery and onion, cube the potatoes, and halve the string beans. Cube the fish.

2. Heat olive oil in a pan or Dutch oven over medium heat for 1 minute. Add celery, carrots and onion. Cover and cook for 5 minutes.

3. Add garlic and potatoes, cook for 5 minutes uncovered, stirring occasionally. Pour shrimp stock and Spigol (or saffron). Cover and simmer for 5 minutes.

4. Add fish, string beans and white wine, cook for 5 minutes.

5. In a small bowl, mix cornstarch and milk until incorporated. Pour in the pan, stir, add shrimp and let thicken for 5 minutes. Serve warm, sprinkled with fresh herbs.

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My tips:

- You can substitute salmon.
- You can cook it and reheat it the next day: it will be delicious.
- If you buy uncooked shrimp, cook them in a sauté pan with garlic and cilantro, for 5 minutes.

Source: Mes meilleures recettes gourmandes – Cuisine exotique.

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