Saffron can bring a certain "elevation" to a dish that makes things feel special. No exception here. This Spanish inspired Fish Stew with leeks, fennel, and potatoes has restaurant quality status but comes together as easy as 1-2-3!
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! If you love easy one-pot meals check out my Green Chili with Chicken, Vegetarian Green Curry Tofu , and Quick and Easy Chicken Sesame Stir Fry.
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Why You Will Love This Recipe
Simple to prepare: Despite its sophisticated flavor, this recipe is easy to prepare, making it perfect for any skill level. With just a few steps, you can have a delicious and satisfying meal on the table in no time.
Versatility: Switch things up with different types of fish or vegetables, there's lots of room for creativity and personalization.
Impressive: This Spanish inspired stew gives off restaurant quality vibes. Your friends and family will be impressed!
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. You can read more about the health benefits of saffron in this Healthline Article.
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 purchase saffron on Amazon.
🥘INGREDIENTS AND SUBSTITUTIONS
- Firm, white fleshed fish: If halibut or cod are not available, you can substitute them with other firm white fish such as haddock, tilapia, or sea bass. This Spanish fish stew could also be made with salmon, shrimp or scallops...or a combination of your favorite fish and seafood.
- Leeks: You can substitute with any onion or shallots but leeks impart a buttery sweetness that I find irreplaceable.
- Fresh fennel: If fennel is unavailable, you can substitute it with celery for a similar crunch and mild flavor, or with sliced onion for a different taste.
- Red bell pepper: Any color bell pepper can be used as a substitute for red bell pepper. You can also use other vegetables like carrots or zucchini for added color and texture.
- Fingerling or baby potatoes: You can substitute with new potatoes cut into small chunks or even with sweet potatoes for a slightly different flavor.
- Dry white wine - If you prefer not to use wine or don't have any on hand, you can substitute it with additional chicken or fish stock and a splash of white wine vinegar or lemon juice.
- Heavy cream: For a lighter option, you can substitute heavy cream with half-and-half or whole milk (see notes). For a dairy-free alternative, you can use coconut milk. This stew can also be made without the use of dairy by increasing the amount of stock or broth used.
- Saffron: If you don't have saffron or prefer not to use it, you can omit it from the recipe or substitute it with a pinch of turmeric for color and a hint of flavor. Fresh herbs such as dill or parsley would also be delicious in place of saffron.
Expert Tips
Prepare your ingredients - In the restaurant world we call this "mise en place" which means "everything in its place". This is my number 1 piece of cooking advice. Before you start cooking make sure you have all your ingredients measured, chopped, drained etc. This is especially helpful when making one-pan meals that come together quickly.
Simmer gently - Fish is delicate so be sure to simmer gently and not bring the stew to a rolling boil.
Take time to garnish - Adding garnishes will elevate the restaurant quality of this dish. Fresh fennel fronds make a perfect garnish. Set some fronds aside when preparing the fennel. A simple sprinkling of fresh chopped parsley works too!
Recipe FAQs
Yes, you can! While the recipe suggests halibut or cod, you can use other firm, white-fleshed fish such as haddock, tilapia, or sea bass.
Yes, you can omit the saffron if you don't have it or prefer not to use it. While saffron adds a unique flavor and color to the stew, it's not essential for the overall dish. Consider adding fresh herbs instead like dill or parsley.
This creamy stew pairs well with crusty bread, cooked rice, or your favourite grains. You can also serve it with a side salad or steamed greens for a complete and balanced meal.
Yes, you can freeze leftovers. Allow the stew to cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Yes, you can make the stew ahead of time and reheat it when ready to serve. Store the stew in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, stirring occasionally until heated through.
More Fish Recipes
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
Want to say thank you?📖 Recipe
Spanish Inspired Creamy Fish Stew
Ingredients
- 2 tablespoon olive oil or butter
- 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
- 1 cup dry white wine such as a Sauvignon Blanc
- 2 cups chicken or fish stock, low sodium
- 1 cup 35% or whipping cream
- ½ teaspoon saffron, crumbled (0.36g)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 400 g (14 oz) firm, white flesh fish such as halibut or cod, cut into large chunks
Instructions
- Heat olive oil or butter, over medium heat, in medium to large saucepan.2 tablespoon olive oil or butter
- Add leeks and cook, stirring for 5 minutes. Reduce heat if starting to brown.3 sliced leeks, dark green tops removed.
- Add fennel, red pepper, and garlic . Stir and continue cooking for another 5 minutes.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
- Add potatoes, wine, stock, cream, saffron, salt and pepper to taste. Stir and cover. Simmer for 5 minutes.6 fingerling or 8-10 baby potatoes, sliced, 1 cup dry white wine such as a Sauvignon Blanc, 2 cups chicken or fish stock, low sodium, 1 cup 35% or whipping cream, ½ teaspoon saffron, crumbled (0.36g), 1 teaspoon salt, ½ teaspoon ground black pepper
- 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.400 g (14 oz) firm, white flesh fish such as halibut or cod, cut into large chunks
Notes
- Instead of white-fleshed fish you can also use salmon, shrimp or scallops or any combination.
- If using half and half or milk be careful not to bring the stew to a boil or the milk may curdle.
- Make it dairy-free by using coconut milk or additional stock or broth.
- Substitute for saffron - ½-1 teaspoon of turmeric. Fresh dill would also be lovely in this dish.
- Store in the refrigerator for 3 days or freeze for 3 months.
Jerrie Hanchuk says
This recipe is delicious; I made it twice. The second time I salted the fish prior to nestling it in the vegetable/cream mixture and it (the fish) was more flavourful.
Andrea says
Great tip! Thanks for sharing and I’m so happy you enjoyed it!
Jerrie Hanchuk says
This recipe is very good and so easy to make. Looking forward to leftovers for lunch!!!!
Andrea says
I’m so happy you enjoyed it and thanks so much for the comment!
Angie says
This was amazing! I’ve never cooked with fennel before. I didn’t have any saffron so I used dill - delish. Thanks Andrea!!
Andrea says
I’m so happy to hear you enjoyed it! Love the dill substitute 👌
Lois Corrado says
I loved this recipe!!! The best I have eaten and to think I could make it myself!!!!
Thank you Andrea - one of your many great ones!!!
Lois Corrado
Andrea says
Thanks so much Lois! I'm happy you enjoyed it! Thank you for commenting!
Lynn says
This dish is to die for. Amazing,
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.