This week’s recipe comes from Super Food Ideas magazine. This is one of my favourite dish to make in winter.
It serves 4 but I think it can easily feed 6 (I use “normal” size fennel and leek)
FISH, SAFFRON AND TOMATO STEW
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 small leek, thinly sliced
1 small fennel bulb
1 celery stalk, trimmed, thinly sliced
1/2 cup (125ml) dry white wine (optional)
800g can diced tomatoes
2 cups fish stock
large pinch saffron
200g chat potatoes, quartered
2 cups (500ml) water
200g salmon fillet, chopped
400g boneless firm white fish fillets, chopped
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, leek, fennel and celery. Cook for 10 minutes or until softened.
- Add wine, if using, tomatoes, stock, saffron, potatoes and water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until potato is tender and sauce reduces.
- Add fish. Cook for 5 minutes or until just cooked through.
I like to eat this stew with a slice/ wedge of preserved lemon or lime (or some lemon juice).
This freezes well if you can’t eat it all at once.