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