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Fish, saffron and tomato stew
Fish, saffron and tomato stew
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Whip up a comforting fish stew for the whole family to enjoy.
Ingredients:
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 small leek, thinly sliced
  • 1 small fennel bulb, thinly sliced (fronds reserved)
  • 1 celery stalk, trimmed, thinly sliced
  • 125.00 gm dry white wine (optional)
  • 800g can diced tomatoes
  • 510.00 gm fish stock
  • Large pinch saffron
  • 200g chat potatoes, quartered
  • 200g salmon fillet, chopped
  • 400g boneless firm white fish fillets, chopped
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan over medium-high heat, sauté onion, garlic, leek, fennel, and celery in oil until softened, about 10 minutes.
  • - If desired, pour in wine along with tomatoes, stock, saffron, potatoes, and 2 cups of cold water. Bring the mixture to a boil, then lower the heat to medium-low. Let it simmer without covering for about 15 minutes until the potatoes are tender and the sauce thickens. Gently place the fish in the pot and cook for 5 more minutes until it's perfectly done. Garnish with fennel fronds and serve with lemon wedges.

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