Cut the cuttlefish or squid roughly into
Shave the flesh off the olives with a knife so that it comes off in little slices (this is optional, you can also add them whole).
Soak the saffron in the white wine.
Heat the olive oil in a sauté pan with a lid. Put in the cuttlefish or squid, together with the garlic and let it fry for 2–3 minutes, then add the tomatoes. Cook for about 5 minutes, until the tomatoes are beginning to break up, then add the saffron-infused white wine, the fennel twigs and bay leaves. Bring to the boil, stir in the olives, harissa and the tomato purée, season and cover the pan. Turn down the heat and simmer until the cuttlefish is tender, about 30 minutes for very small cuttlefish and squid; for larger fish allow 45 minutes to 1 hour.