Dec 11, 2020 · Modified: Mar 21, 2022 by Andrea· This post may contain affiliate links · 24 Comments

Fish Stew with Fennel and Saffron Cream

Name: Fish Stew With Fennel and Saffron Cream
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 tbsp 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. 1/4 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; 1/2 tsp - 0.36g saffron, crumbled

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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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Fish stew with fennel and saffron cream in dark ceramic bowl. A hand holding spoonful of stew

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.

small white ceramic dish of saffron on blue background

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. (affiliate link)

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.

Full, blue casserole dish of fish stew with fennel and saffron

What Can I Serve it With?

Although this stew is perfect just as it is, some crusty bread would be a delicious addition!

Livy Method Tweaks

If you are following the Livy Weight Loss Method all you need to do is add some leafy greens. You can do this by either adding some right into the stew as it's cooking or put some in your individual bowl and serve the stew right on top. You could also serve it with a fresh, leafy green, salad simply dressed with something like my Basic Vinaigrette found in this recipe. On plan for both lunch and dinner.

How do I Store This Stew?

Cover and refrigerate for up to 3 days or freeze for up to 3 months.

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4.53 from 17 votes