Saffron can bring a certain "elevation" to a dish that makes things feel special. No exception here. This Fish Stew with Fennel and Saffron Cream has restaurant quality status but comes together as easy as 1-2-3!
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A few humble ingredients come together in this super comfy, cozy dish. Everything is cooked in one pot on the stovetop so makes for easy cleanup and the leftovers are divine!
What is Saffron?
Known for it's golden yellow colour, saffron is said to be one of the oldest and most expensive spices in the world. It comes from the stamens of a crocus flower. These delicate threads need to be handpicked which is why saffron is so expensive. Another attributing factor to the cost is that it takes about 1000 flowers to produce just one ounce of saffron. Thankfully you never need to use too much and it's certainly worth the splurge for dishes like this fish stew.
Where Can I Buy Saffron?
Saffron has become easier and easier to find as it gains popularity. Find it in Middle Eastern, Indian and Spanish supermarkets, specialty grocery stores, health food stores, some bulk stores, or you can find it here on Amazon
What You Need For This Recipe
- Firm, white fleshed fish such as halibut or cod - although this dish could also be made with salmon, shrimp or scallops...or a combination of your favourite fish and seafood.
- Olive oil or butter
- Leeks - You can substitute with any onion or shallots but leeks impart a buttery sweetness that I find irreplaceable.
- Fresh fennel with fronds reserved for garnish
- Red bell pepper
- Fingerling or baby potatoes
- Fresh garlic
- Chicken or fish stock
- Dry white wine - Can substitute with extra chicken stock and a splash of white wine vinegar or lemon juice.
- 35%, or whipping cream - Can substitute with a high fat non dairy milk such as coconut milk.
- Saffron
How To Make This Recipe
- Heat olive oil or butter in a medium to large pot or braising dish.
- Add leeks and sauté for about 5 minutes.
- Add fennel, red pepper and garlic. Cook for an additional 5 minutes.
- Add wine, stock, cream, crumbled saffron, salt and pepper to taste, and potatoes. Stir and cover.
- Let simmer for 5 minutes.
- Nestle the fish into the vegetables and cream. Cover and simmer for an additional 10 minutes or until fish is cooked and flakes easily. Garnish with fresh fennel fronds and serve.
What Can I Serve it With?
Although this stew is perfect just as it is, some crusty bread would be a delicious addition!
How do I Store This Stew?
Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Other Recipes You Might Like to Try
- TERIYAKI SALMON BAKE
- EASY SHRIMP STIR FRY WITH PAD THAI SAUCE
- THAI STYLE COCONUT CHICKEN SOUP
- CREAMY CHICKEN AND MUSHROOM SOUP WITH DILL
Fish Stew With Fennel and Saffron Cream
Ingredients
- 2 tablespoon olive oil or butter
- 400 g firm, white flesh fish such as halibut or cod, cut into large chunks
- 3 sliced leeks, dark green tops removed.
- 1 fennel bulb, trimmed, cored and thinly sliced. ¼ cup fronds chopped and reserved.
- 1 red bell pepper, cut into 1" pieces
- 2 cloves garlic, minced
- 6 fingerling or 8-10 baby potatoes, sliced
- 2 cups chicken or fish stock
- 1 cup dry white wine such as a Sauvignon Blanc
- 1 cup 35% or whipping cream
- ½ tsp - 0.36g saffron, crumbled
Instructions
- Heat olive oil or butter, over medium heat, in medium to large saucepan.
- Add leeks and cook, stirring for 5 minutes. Reduce heat if starting to brown.
- Add fennel, red pepper, and garlic . Stir and continue cooking for another 5 minutes.
- Add potatoes, wine, stock, cream, saffron, salt and pepper to taste. Stir and cover. Simmer for 5 minutes.
- Nestle the fish into the vegetable/cream mixture. Cover and simmer for an additional 10 minutes or until fish is opaque and flakes easily. Garnish with chopped fennel fronds and serve.
Notes
- Instead of white fleshed fish you can also use salmon, shrimp or scallops or any combination.
- Make it dairy free by using a high fat non-dairy milk such as coconut milk.
- Substitute for saffron - ½-1 teaspoon of tumeric. Fresh dill would also be lovely in this dish.
- Store in the refrigerator for 3 days or freeze for 3 months.
Dawn Bartnik says
Thank you, my family loves this recipe. I am new to cooking with Leeks, Fennel and Saffron. Thank you for showing how to prepare everything on the video, so helpful. Now I can follow the recipe with those visuals in mind. 💛
Cat Braithwaite says
This is simply LOVELY!! I used unsweetened coconut milk, in place of the cream and still found it velvety and smooth, hearty yet light - this one even impressed The Boyfriend, who sat down saying, "ooh! It's like restaurant-fancy!" Lololz! Thanks!
Mary Lynne Calvert says
Andrea, I have never cooked with saffron before because I was a little intimidated. I have never used fennel before either because I was put off by the thought of licorice. This recipe cured me of any previous inhibitions! It was absolutely delicious and I will definitely be making this stew often. Thank you for making it look so doable during your cooking segment with Gina! I am learning so much!
Andrea says
Hi Mary Lynne!
I am so happy you decided to take a chance and try out some new ingredients! I just love discovering new flavours! Happy you are enjoying the recipes!
Joanne says
Any suggestions for substitute for white wine?
Andrea says
Hi Joanne!
You can just omit it and add in extra stock. Hope you enjoy it!
Joanne says
Any suggestions for white wine substitute? Thanks!
Andrea says
Hi Joanne!
You can just leave it out and maybe squeeze some fresh lemon juice over individual portions before serving. Hope you enjoy it!
Karin says
Hi Andrea. Can I substitute something for fennel as I don’t like licorice? My husband is dairy-free so thinking of using coconut milk or cashew milk. Thank you for your delicious recipes.
Andrea says
Hi Karin!
You could add some thinly sliced celery and/or carrots instead and coconut milk will work! Hope you enjoy!
Rosanna Zerafa says
Hi Andrea
When shopping I purchased frozen cod and later realized it was salted. Would this still be appropriate?
Andrea says
Hi Rosanna!
I haven't tested with salt cod so I wouldn't recommend it. Salt cod needs to be soaked to remove the salt and has a different texture, consistency and cooking times.
Rosanna Zerafa says
Thanks Andrea!
Lesley Chefero says
Made this for my family last night to rave reviews! This recipe was a little out of my wheelhouse, (I am a pretty ordinary cook ... nothing too fancy!), but it came together so easily, and I was proud to use intersting ingredients like saffron, leeks and fennel ... So yummy! Thank you!
Andrea says
I love this so much Leslie! It's so fun to discover new ingredients! 😀
Linda McDonnell says
Made this today....It is absolutely delicious. Definitely going to be making and eating this weekly. Thank you, Andrea.
Enza C. says
Just finished having the stew for dinner...WOW it is delicious. My husband licked his bowl clean and declared this is being added to our Christmas Eve fish dinner menu. Thank you Andrea.
Enza C. says
Just made this for dinner while watching the Facebook demo. WOW it was so delicious, my hubby licked the plate clean! This will be added to our Christmas Eve fish dinner menu.
Thank you Andrea.
MaryLou says
I watched yesterday’s live and then went and made this for dinner. I had frozen haddock so I nestled it down under the veggies turned the heat off put a lid on the pot and walked the dog. Opened the door to the house and was hit with the most delicious aroma! Stirred the last of the kale from our garden in and enjoyed this delicious dinner. A five stars or yum emojis recipe!
⭐️⭐️⭐️⭐️⭐️😋😋😋😋😋
Wilma Doyle says
I made this today, with a couple tweaks.(cause its what I had) What Fabulous Flavor! I've never used saffron or fennel before. Very tasty! Thank you Andrea!
Andrea says
Oh that's exciting! I love being able to introduce new ingredients to people! So happy you enjoyed it!
Robin says
So yummy! Added frozen spinach and frozen butternut squash.
Andrea says
Perfect additions!
Eveline says
Cod, fennel, saffron stew. The broth is delicious.