Speedy Seafood Supper with  Mauzac, Sauvignon, Domaine Vigne Laurac

Bourride (a garlicky fish stew) is a typical dish of the Languedoc. But we need something speedier for our weekday supper. This Nigella Lawson dish may not be entirely authentic, but it’s a quick, easy and perfect alternative. 

Serves 2 hungry people

pinch of saffron threads

250ml freshly boiled water

1 tbls olive oil

4 cloves of garlic, finely sliced

6 spring onions, finely sliced

½ teaspoon dried tarragon
125ml dry Vermouth or dry white wine
½ can of chopped tomatoes
2 big pinches of sea salt flakes (Malden is ideal). 
400g frozen mixed seafood
Pepper to taste
Fresh herbs (optional)

Put the saffron threads in a cup with 250ml freshly boiled water.
Warm the oil in a wide heavy-based pan and fry the spring onions with the garlic and dried tarragon for a minute or so - take care not to burn the garlic.
Add the Vermouth and bring to the boil, add the saffron (in its yellow water) followed by the tomatoes, and let it come back to the boil. Add a large pinch of sea salt.
Add the frozen seafood and bring back to the boil, then turn down the heat to medium and simmer for 4-5 minutes.
Season with pepper to taste, and another pinch of salt if required, sprinkle with any available herbs (if you feel like) and serve with some good crusty bread.