Cod and saffron stew

Ingredients

• 400 g lightly salted cod, skinned and boned
• 1 large onion (or 2 small), sliced
• 1 fennel, sliced
• 6 cloves garlic, sliced
• 1 dl olive oil
• 1 pinch saffron
• 2 bay leaves
• 400 g small potatos, halved (preferably Amandine)
• 2 yellow peppers, sliced into sticks
• 4 dl fish stock
• 3 dl cream
• 1/2 lemon
• 100 g Kalamata olives
• 1 tsp ground pepper
• 1 tsp salt
• 1 pot fresh basil