Seafood Casserole with Saffron and Vegetables

Ingredients

• 1 tbsp (15 mL) olive oil
• 5-1/2 oz (150 g) carrots, thickly sliced
• 2 sticks celery, chopped
• 5-1/2 oz (150 g) onions, sliced
• 1 clove garlic, crushed
• 12 oz (350 g) new potatoes, halved if large
• 10 fl oz (300 mL) vegetable or fish stock
• 10-12 strands saffron
• 1 lb, 2 oz (500 g) cod, haddock, or salmon
• 5-1/2 oz (150 g) green beans, halved
• 4 fl oz (125 mL) dry white wine
• 1 tbsp (15 mL) corn starch
• 1 tbsp (15 mL) skim milk
• 4-1/2 oz (125 g) cooked, peeled shrimp, defrosted if frozen
• to taste Salt and black pepper
• 2 tbsp (30 mL) chopped fresh herbs, such as chives, parsley, tarragon, or thyme