Clean and rinse the carrots, leek and celery, cut everything together into very small cubes. In a shallow saucepan, heat half the butter and lightly fry the vegetable cubes.
Add the fish stock and the saffron threads, simmer gently for 20 minutes without the lid. Cut the fish fillets into 3 cm cubes, break the tails out of the shell from the belly side, carefully cut them open at the back and remove the darker intestines, briefly rinse under running water.
Season the fish pieces with salt, season with pepper and sauté briefly in a frying pan with the remaining heated butter, the king prawns turn reddish, put the frying pan aside.
Pour the whipping cream to the thickened fish-vegetable stock and cook for another 15 min, stirring frequently, until the sauce is creamy.
Divide king prawns into 2-3 cm pieces. Season the thickened sauce with salt, cayenne and white pepper and carefully fold in the fish and shrimp pieces, heat briefly but do not let the sauce bubble up.
Serve with basmati rice or tagliatelle and spinach leaves as a vegetable garnish.
Our tip: Use young, tender spinach from the farmers’ market!
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