Saffron fish stew with prawns (bouillabaisse-style)

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Salmon fillet (fresh)400 g (100 g)
• Frozen prawns (raw)280 g (70 g)
• Saffron threads0.2 g (0.1 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
• Canned chopped tomatoes480 g (120 g)
• Potato480 g (≈ 2.5 potatos) (120 g (≈ 0.5 potato))
• Extra-virgin olive oil40 g (10 g)
• Vegetable stock cubes16 g (4 g)

Method

1. Soften onion and garlic in olive oil; add tomatoes, saffron, stock and sliced potato; simmer 15 minutes.
2. Add chunks of salmon and the prawns; poach 5 minutes.
3. Serve in bowls, with bread if you have it.

In the galley

• Fine in moderate seas — 3/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Shellfish (prawns, crab), Fish, Gluten — always check the labels of what you buy.