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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 |
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Directions
Fish stew
- 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.
- Infuse the saffron in the warm water.
- 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.
- Add the tomatoes, orange rind, saffron and its liquid and cook for a further 5 minutes.
- Pour in the fish stock and simmer until the vegetables are very tender. Taste and season with salt and freshly ground black pepper.
- Add the fish pieces and cooked pasta and cook for a further 3 minutes until the fish is just cooked.
- Gently stir through some snipped chives, sweet marjoram leaves and the chopped fennel fronds.
- Serve with lemon wedges for squeezing over the stew.
Anchovy toasts
- Heat the grill to high. Toast baguette slices under the grill.
- Pat dry the anchovy fillets and finely chop. Add the shallots and garlic and continue to chop until they are very fine.
- Place in a bowl and add the oil, vinegar and parsley. Season with freshly ground black pepper and mix well.
- Spread on the toasted baguette slices and pop under the grill to warm.
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