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Fish stew with fennel and saffron cream in dark ceramic bowl. A hand holding spoonful of stew
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4.6 from 5 votes

Fish Stew With Fennel and Saffron Cream

A show stopping, easy, comforting dish that will not only impress your guests but might even impress yourself!
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: All
Keyword: cream, fennel, fish stew, saffron
Servings: 6 to 8
Author: Andrea


  • Medium to large pot or braising dish


  • 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


  • 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.


  1. Instead of white fleshed fish you can also use salmon, shrimp or scallops or any combination. 
  2. Make it dairy free by using a high fat non-dairy milk such as coconut milk.
  3. Store in the refrigerator for 3 days or freeze for 3 months.