Sjømatgryte (Nordic Fish and Prawn Stew with Cream)

• 30 g Unsalted butter
• 1 large Leek
• 2 medium Carrot
• 1 tsp Fine sea salt
• ½ tsp White pepper
• 600 ml Fish stock
• 250 ml Double cream
• 450 g White fish fillet, skinless
• 200 g King prawns, raw, peeled
• 15 g Fresh dill
• 1 medium Lemon

1. Trim the leek, then slice it lengthways and rinse well to remove any grit. Peel the carrots and slice into thin coins. Cut the fish into large bite-size pieces, and roughly chop the dill.
2. Melt the butter in a large pot over medium heat. Add the leek and carrots with the salt and white pepper, then cook for 8 to 10 minutes, stirring, until softened but not browned.
3. Pour in the fish stock and bring to a gentle simmer. Cook for 10 to 12 minutes, or until the carrots are just tender.
4. Stir in the double cream and return to a very gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until lightly thickened and glossy; do not let it boil hard.
5. Add the fish and prawns and keep the heat low. Cook for 4 to 6 minutes until the fish is opaque and flakes easily and the prawns are pink and just cooked through.
6. Take the pot off the heat and stir in most of the dill. Squeeze in lemon juice to taste, then serve topped with the remaining dill.

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