8,7 / 10
- 4 potatoes (cubed)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 onion (chopped)
- 1 clove garlic cloves (crushed)
- 1 bay leaf
- ½ cup dry white wine
- 1 ⅔ cups fish stock
- 12 ozs Salmon fillet (cut into chunks)
- 12 raw shrimp (peeled and de-veined)
- 6 ozs Broccoli
- 1.333 cups Greek yogurt
1 Pot, 1 Baking sheet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Fine grater
Cook the potatoes in a pan of boiling salted water for about 10 minutes, until not quite tender. Drain and set aside.
Heat the oil and butter in a large pan and cook the onions over a low heat until soft but not browned. Add the garlic and cook for 1-2 minutes until softened.
Reduce the heat and add the bay leaf, wine, fish stock, salmon, prawns, broccoli and potatoes. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the salmon and prawns are cooked through. Remove the bay leaf.
Remove from the heat and allow to cool slightly. Stir in the yoghurt and reheat gently, but do not allow to become too hot or the yoghurt will curdle. Season to taste with salt and pepper.
Serve immediately garnished with chopped parsley and parsley sprigs.