Instructions: Skin and chop the shallots very finely. Heat the olive oil in a large saute pan and saute the finely chopped shallots until they are quite soft.

Add the pieces of fish the cream and saffron and gently simmer the cream. The fish will take about 3 minutes to cook.

Season with pepper add the spinach it will be a high mound but cover the pan with a lid and the spinach will wilt quickly.

When it has wilted right down combine it evenly with the rest of the contents of the saute pan.

Ladle into warmed bowls to serve.

Serves 6

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