Summery fish, fennel & saffron stew

Name: Summery fish, fennel & saffron stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 3 pinches Cooks’ Ingredients Saffron; 2 tbsp olive oil; 1 bulb/s small bulb fennel, cored, finely diced, fronds reserved; 1 shallot, finely diced; 2 clove/s cloves garlic, finely diced; ½ tsp salt; ½ tsp tsp fennel seeds, crushed; 200 g cherry tomatoes, quartered; 125 ml white wine (such as Pinot Grigio); 175 ml fresh chicken or fish stock; 240 g pack 2 Icelandic cod fillets; 4 tbsp Waitrose Roasted Garlic Aioli Dip

Bursting with sweet tomatoes and delicate anise notes of fennel, this one-pan fish from Eleanor Maidment stew sings of sunny days.

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Source of protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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3 pinches Cooks’ Ingredients Saffron
2 tbsp olive oil
1 bulb/s small bulb fennel, cored, finely diced, fronds reserved
1 shallot, finely diced
2 clove/s cloves garlic, finely diced
½ tsp salt
½ tsp tsp fennel seeds, crushed
200g cherry tomatoes, quartered
125ml white wine (such as Pinot Grigio)
175ml fresh chicken or fish stock
240g pack 2 Icelandic cod fillets
4 tbsp Waitrose Roasted Garlic Aioli Dip

Preheat the oven to 200ºC, gas mark 6. Lightly grind the saffron with a pestle and mortar, then place in a small ramekin. Pour over 1 tbsp just-boiled water and set aside.
Heat the oil over a medium heat in a shallow casserole or sauté pan with a lid. Add the diced fennel, shallot, garlic and salt to the pan. Cover and cook for 10 minutes, stirring regularly, until soft and golden.
Uncover, stir in the fennel seeds and tomatoes and cook for 2 minutes more. Add the wine, bubble until almost evaporated, then add the stock, half the saffron and its liquid. Simmer for 2 minutes.
Nestle in the cod fillets, seasoning the tops lightly. Cover with the lid and simmer gently for 7 minutes, or until the fish is cooked through, opaque and flakes easily with a fork.
The stew doesn’t need to be piping hot when served, so let it cool for a few minutes, then scatter with the reserved fennel fronds. Stir the remaining saffron and its liquid through the aïoli dip and serve alongside with warm ciabatta, if liked.

Cook’s tip

I vary the seafood in this, and sometimes use acod fillet, cut into chunks, with frozen prawns or clams. Cook with wine you’re happy to drink, as this is ideal with a glass of chilled white.

Typical values per serving when made using specific products in recipe