Fish stew

Tamara West

This fish stew is full of flavour, yet simple in its construction. I have added fresh salmon rather than using all white-fleshed fish. Bread and aioli is all you need with it or, if you are a fan of anchovies, try it with the anchovy toasts.

Fish stew

1 ½ cups	Pasta, dried, I used torchiette
1 pinch	Saffron threads
2 Tbsp	Water, warm
3 Tbsp	Olive oil
1	Fennel bulb, tough outer leaves removed and discarded, very thinly sliced and fronds reserved and chopped
1	Onion, finely chopped
3 cloves	Garlic, finely chopped
1 cup	Chopped tomatoes, in juice
1	Orange, use 1 piece of rind
1 Ltr	Fish stock, well-flavoured, or more if needed
750 g	Fish, firm-textured, cut into large chunks that will sit easily on a soup spoon (Main)
1 to serve	Fresh chives
1 to serve	Marjoram, sweet
1	Lemon, cut into wedges to serve

Anchovy toasts

115 g	Anchovy fillets, soaked in milk for 10 minutes
2	Shallots, very finely chopped
3 cloves	Garlic, crushed
3 Tbsp	Olive oil
1 Tbsp	Red wine vinegar
¼ cup	Fresh parsley, chopped
1	Baguette, cut into slices

Directions

Fish stew

1. Cook pasta in a large saucepan of lightly salted boiling water according to the packet instructions or until al dente. Drain then quickly rinse under cold water to arrest cooking and set aside.
2. Infuse the saffron in the warm water.
3. Pour the olive oil into a large saucepan and add the fennel and onion. Cook over a low heat for at least 10 minutes, stirring until the onion is soft but not coloured. Add the garlic and cook for a further 1 minute.
4. Add the tomatoes, orange rind, saffron and its liquid and cook for a further 5 minutes.
5. Pour in the fish stock and simmer until the vegetables are very tender. Taste and season with salt and freshly ground black pepper.
6. Add the fish pieces and cooked pasta and cook for a further 3 minutes until the fish is just cooked.
7. Gently stir through some snipped chives, sweet marjoram leaves and the chopped fennel fronds.
8. Serve with lemon wedges for squeezing over the stew.

Anchovy toasts

1. Heat the grill to high. Toast baguette slices under the grill.
2. Pat dry the anchovy fillets and finely chop. Add the shallots and garlic and continue to chop until they are very fine.
3. Place in a bowl and add the oil, vinegar and parsley. Season with freshly ground black pepper and mix well.
4. Spread on the toasted baguette slices and pop under the grill to warm.