Simple fish stew

ingredients

serves 6

• 3 tbsp olive oil

• 1 large onion, sliced

• 1 fennel bulb, sliced

• 2 garlic cloves, sliced

• 1 dried ancho chilli, simmered in hot water for 10 mins

• 1 tbsp fennel seeds

• 4 large ripe tomatoes, chopped

• 200ml white wine

• A big pinch of saffron threads, soaked in a little warm water

• 500g potatoes, peeled and cut into small wedges

• 800g meaty white fish such as cod, cut into large chunks

instructions

In a large, wide pan, warm the oil and fry the onion, fennel and garlic with a pinch of salt to 10 minutes until softened.

Slice up the softened chilli and add to the pan along with the fennel seeds. Fry for 5 minutes to release their flavour, then add the tomatoes and cook for another 5 minutes before adding the saffron and white wine. Simmer for 5 minutes to reduce the wine, squishing the tomatoes with your spoon a little.

Add the potatoes and plenty of seasoning, then pour over enough boiling water to just submerge them. Cover with a lid and leave to simmer for 15-20 minutes until the potatoes are tender. Lightly season the fish, then add to the pan, gently pushing them under the liquid to submerge them. Add more hot water if it feels like there’s not enough. Simmer for 3-4 minutes until the fish turns opaque, then serve with aioli, romesco sauce (recipe here) or chopped parsley.