Heat a heavy, deep saucepan then add olive oil and onions and sauté 5 minutes, stirring well to colour. Add garlic, bay leaf, saffron and lemon and cook over a moderate heat for 10 minutes, stirring to prevent it sticking. Add tomatoes, wine and thyme and bring to the boil, turn to a simmer and cook with a lid on for 15 minutes. Check seasoning.
Add the fish pieces to the pan and mix in gently, then cook on a gentle bubble for 6-8 minutes until just done. Fish should still be a little under-cooked. Remove fish from pan and place in a bowl. Add oregano to pan and bring to the boil again. Stir well and spoon overfish.
Serve with plain boiled or mashed potatoes, and a separate bowl of aïoli to the side.
© 2003 Peter Gordon. All rights reserved.