Fish Casserole with Shrimp and Saffron

Ingredients

• 1 stalk leeks
• 1 red bell pepper
• 600 g white fish fillet (e.g., cod, ready-to-cook, skinless)
• Salt
• Pepper (freshly ground)
• 250 g crème fraîche
• 1 tsp lemon juice
• 1 pinch saffron
• 200 g cooked crab tails (peeled and deveined)
• 75 ml dry white wine
• dill (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Split the leeks lengthwise, rinse, clean, and slice into rings. Wash, clean, halve, seed, remove the white skin from the bell pepper, and dice it finely.

2. 2.

   Wash the fish, pat dry, place in a buttered baking dish, and season with salt and pepper. Spread the diced bell pepper and leek rings over the fish. Whisk together the crème fraîche, lemon juice, and saffron, then pour over the fish. Bake in the preheated oven for 15–20 minutes.

3. 3.

   Arrange the crab tails around the edges of the casserole, drizzle with a little white wine, and bake for an additional 5 minutes. Serve garnished with dill.