Rukmini Iyer Saffron Fish Stew With Fennel Recipe | Fish Stew

Name: Rukmini Iyer Saffron Fish Stew With Fennel Recipe | Fish Stew
Total time: 40 min
Ingredients: 220g cherry tomatoes on the vine, halved; 1 bulb of fennel, halved and very finely sliced; 2 cloves of garlic, crushed; 1 small leek, halved and finely sliced; 2 strips of orange zest; 1 bay leaf; A good pinch of saffron threads; 500ml good fish stock; 50ml olive oil; 500g mixed fish fillets (think salmon, smoked haddock, cod, large raw prawns or monkfish if you are feeling fancy; fish can be ready-cubed as fish pie mix); sea salt flakes, to taste; 1 lemon, juice only; frondy fennel tops or a few sprigs of fresh dill, to serve (optional); crusty bread and butter, to serve

thehappyfoodie.co.uk

This fragrant fish stew is perfect for colder days, served up with a hunk of crusty bread and butter for a hearty winter meal.

View full recipe on thehappyfoodie.co.uk

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Cooking tools:

Dutch oven
Roasting pan
Aluminum foil
Chef's knife
Cutting board
Wooden spoon
Oven
Serving bowl
Plate

Ingredients

220g cherry tomatoes on the vine, halved
1 bulb of fennel, halved and very finely sliced
2 cloves of garlic, crushed
1 small leek, halved and finely sliced
2 strips of orange zest
1 bay leaf
A good pinch of saffron threads
500ml good fish stock
50ml olive oil
500g mixed fish fillets (think salmon, smoked haddock, cod, large raw prawns or monkfish if you are feeling fancy; fish can be ready-cubed as fish pie mix)
sea salt flakes, to taste
1 lemon, juice only
frondy fennel tops or a few sprigs of fresh dill, to serve (optional)
crusty bread and butter, to serve