Halibut, mussel and saffron stew

1. In a cup, cover the saffron with 2 tbsp just-boiled water; set aside. Put the oil in a flameproof casserole dish or deep-sided frying pan and set over a low-medium heat. Add the fennel and leeks with a pinch of salt. Cook over a low heat, stirring often, for 15 minutes, until softened. Check through the mussels and discard any open ones that don’t close when tapped on a hard surface.

2. Halve the tomatoes, add them to the pan together with the garlic and cook for a further minute. Turn the heat up to high and pour in the wine. Bubble down for a few seconds, then add the saffron and its liquid, along with the mussels and halibut. Cover and turn the heat down to low. Simmer gently for 5 minutes until the mussels have opened and the fish is cooked through and opaque. Discard any mussels that remain tightly shut. Season, ladle into warm bowls, scatter over the chopped parsley and serve with the sourdough.