Fish Stew with Fennel and Saffron

• 3 tbspolive oil
• 2fennel bulbs, thinly sliced, fronds kept
• 1onion, thinly sliced
• 4garlic cloves, sliced
• a large pinch of saffron
• 3 gorange zest, removed in wide strips
• 1/2 tspchilli flakes
• 150mldry white wine
• 1 x 400gtin chopped tomatoes
• 600 mlvegetable stock
• 400gnew potatoes, halved
• fine salt
• black pepper
• 500 gskinless cod fillet, cut into large chunks
• 250graw peeled king prawns
• 15gparsley, chopped
• 4 tbspmayonnaise
• 1garlic clove, crushed
• 1 tspsmoked paprika
• 15 mllemon juice
• 150 gbaguette, sliced and toasted

Method

1. 1Heat the olive oil in a large pan over a medium heat. Add the fennel and onion with a pinch of salt and cook for 12 minutes, stirring, until soft and sweet with no colour. Add the garlic, saffron, orange zest and chilli flakes for a minute.
2. 2Pour in the wine and simmer for 2 minutes. Add the tomatoes, stock and potatoes and bring to a simmer. Cook for 18–20 minutes, or until the potatoes are tender. Taste before adding salt and pepper.
3. 3Mix the mayonnaise with the crushed garlic, paprika and lemon juice for the rouille. Spread thickly on the toasted baguette.
4. 4Remove the orange zest strips. Add the cod and simmer gently for 3 minutes, then add the prawns and cook for another 3–4 minutes until the cod is opaque and flakes easily and the prawns are opaque throughout. Stir gently so the fish stays in pieces.
5. 5Taste the broth and season. Ladle into deep bowls, scatter with parsley and the fennel fronds, and float a rouille toast on each with the rest on the side.

Per serving

kcal

654

protein

46.3g

fibre

9g

carbs

59g

fat

23.1g