Saffron Fish Stew

Name: Saffron Fish Stew
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small fennel bulb, extra, shaved; 1 small fennel bulb, extra, shaved; 3 roasted pimientos (piquillo peppers), sliced; 3 roasted pimientos (piquillo peppers), sliced; 2 tablespoons pitted black olives; finely grated zest and juice of 1 lemon; 600 g large white fish fillets (such as blue eye, snapper, jewfish, deep-sea perch or monkfish); 600 g large white fish fillets (such as blue eye, snapper, jewfish, deep-sea perch or monkfish); 2 tablespoons Saffron Alioli (see Essentials); 1 cup torn basil leaves; 2 teaspoons freshly ground black pepper; 2 teaspoons sea salt; 1 punnet Roasted Cherry Tomatoes (see Essentials); 6 cloves garlic, minced; 1 fennel bulb, sliced; 100 ml olive oil; 1 brown onion, sliced; 600 g large white fish fillets (such as blue eye, snapper, jewfish, deep-sea perch or monkfish); 600 g large white fish fillets (such as blue eye, snapper, jewfish, deep-sea perch or monkfish); 600 g large white fish fillets (such as blue eye, snapper, jewfish, deep-sea perch or monkfish); 600 g large white fish fillets (such as blue eye, snapper, jewfish, deep-sea perch or monkfish); 1 teaspoon saffron threads; 75 ml white wine; 1 teaspoon fennel seeds, roasted and ground; 200 ml Tomato Pasta Sauce (see Essentials)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I still remember the first time I tasted zarzuela (a Catalan fish stew) at one of the waterfront tabernas in Barceloneta, and I get a real kick out of emulating its flavours in this dish. Typically Mediterranean, it is a close relative of the French and Italian fish stews that use very similar ingredients.

Ingredients

100 ml olive oil
1 brown onion, sliced
6 cloves garli

Europe
Italy
France
Spain
Barceloneta
Fish course
Stew
Pescatarian
Gluten-free
Catalonia
Mediterranean

Method

Preheat the oven to 170°C. Heat the oil in a large ovenproof pan and saute the onion, garlic and fennel until slightly coloured. Add the ground fennel and stir to combine. Stir in the pasta sauce, saffron and white wine and bring to the boil. Reduce the heat and simmer gently for 10 mi