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!
Servings: 6 to 8
- 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.
- 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.
- Store in the refrigerator for 3 days or freeze for 3 months.