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+ servings
Fish stew with fennel and saffron cream in dark ceramic bowl. A hand holding spoonful of stew
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4.67 from 30 votes

Spanish Inspired Creamy Fish Stew

A show stopping, easy, comforting dish that will not only impress your guests but might even impress yourself!
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: All
Keyword: cream, fennel, fish stew, saffron
Servings: 6
Calories: 361kcal
Author: Andrea Mut

Equipment

  • Medium to large pot or braising dish

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

  1. Instead of white-fleshed fish you can also use salmon, shrimp or scallops or any combination. 
  2. If using half and half or milk be careful not to bring the stew to a boil or the milk may curdle. 
  3. Make it dairy-free by using coconut milk or additional stock or broth.
  4. Substitute for saffron - ½-1 teaspoon of turmeric. Fresh dill would also be lovely in this dish. 
  5. Store in the refrigerator for 3 days or freeze for 3 months. 
Nutrition Facts are estimates only and are calculated using an online calculator. 

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 23g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 79mg | Sodium: 524mg | Potassium: 722mg | Fiber: 3g | Sugar: 4g