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

Method:

1. Heat oil in a large saucepan over medium-high heat. Add onion,  garlic, leek, fennel and celery. Cook for 10 minutes or until softened.
2. 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.
3. Add  fish. Cook for 5 minutes or until just cooked through.
4. Eat!

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.