Spicy seafood and potato stew with fennel, tomatoes and saffron

Name: Spicy seafood and potato stew with fennel, tomatoes and saffron
Cook time: 1 h
Yield: 4-6
Cuisine: Mediterranean
Ingredients: 600g white fish fillets (blue-eye, snapper or swordfish) cut into 4 or more pieces; ¼ cup extra virgin olive oil; 1 large bulb fennel, diced; 1 brown onion, peeled and diced; 4 garlic cloves, minced; 1 tsp crushed fennel seeds; 100mg saffron threads; 500ml chicken or fish stock; 1 tsp chilli paste* plus more to garnish (optional); 1 x 400g can San Marzano tomatoes; 400g potatoes, diced into 2cm cubes; 400g clean pipis; 1 tsp orange zest; ¼ cup fresh oregano leaves; extra virgin olive oil, to serve; crusty toasted bread (baguette or similar), to serve

Danielle Alvarez

August 2, 2024

A hearty stew for all seasons.William Meppem

easyTime:30 mins - 1 hourServes:4-6

This is a really delicious one-pot dinner for all seasons. By layering in the fennel, chilli, saffron and orange, you get all the wonderful flavours of a complex fish stew without having to put in too much effort. It’s hearty enough to satisfy on a cool evening, but light enough to enjoy as the days start to lengthen.

Ingredients

600g white fish fillets (blue-eye, snapper or swordfish) cut into 4 or more pieces
¼ cup extra virgin olive oil
1 large bulb fennel, diced
1 brown onion, peeled and diced
4 garlic cloves, minced
1 tsp crushed fennel seeds
100mg saffron threads
500ml chicken or fish stock
1 tsp chilli paste* plus more to garnish (optional)
1 x 400g can San Marzano tomatoes
400g potatoes, diced into 2cm cubes
400g clean pipis
1 tsp orange zest
¼ cup fresh oregano leaves
extra virgin olive oil, to serve
crusty toasted bread (baguette or similar), to serve

Method

Step 1
Season the fish fillets with salt and set aside.
Step 2
In a large pan with a tight-fitting lid, combine the olive oil, fennel and onion. Set over medium-high heat and cook until the fennel and the onion are golden-brown (about 5–6 minutes).
Step 3
Add the garlic, fennel seed and saffron and cook for a further minute. Season with a good pinch of salt.
Step 4
Add the stock of your choice, the chilli paste and the can of tomatoes. Use a spoon or potato-masher to break up and crush the tomato in the pan. Add the potato, cover the pot with its lid and bring to a simmer. Simmer for 10 minutes.
Step 5
Add the pipis and orange zest, return the lid to the pot and cook for 2 minutes. Lastly, nestle the fish pieces down into the stew, replace the lid and cook for a further 4–5 minutes, depending on the thickness of the fish.
Step 6
Taste the stew for seasoning and adjust with salt and more chilli if required. Roughly chop the oregano leaves and sprinkle over the top. Drizzle with more olive oil and serve with toasted crusty bread.