Fish, saffron and tomato stew

Dish up hearty, wholesome fare for the family with this delicious fish stew.

Recipe «Fish, saffron and tomato stew» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 medium brown onion, finely chopped, 2 garlic cloves, crushed, 1 small leek, thinly sliced, 1 small fennel bulb, thinly sliced , 1 celery stalk, trimmed, thinly sliced, 1/2 cup dry white wine, 800g can diced tomatoes , 2 cups fish stock, Large pinch saffron, 200g chat potatoes, quartered, 200g salmon fillet, chopped, 400g boneless firm white fish fillets, chopped, Lemon wedges, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 medium brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 small leek, thinly sliced 
• 1 small fennel bulb, thinly sliced 
• 1 celery stalk, trimmed, thinly sliced 
• 1/2 cup dry white wine 
• 800g can diced tomatoes 
• 2 cups fish stock 
• Large pinch saffron 
• 200g chat potatoes, quartered 
• 200g salmon fillet, chopped 
• 400g boneless firm white fish fillets, chopped 
• Lemon wedges, to serve 

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, leek, fennel and celery. Cook for 10 minutes or until softened.
2. Add wine, if using, tomatoes, stock, saffron, potatoes and 2 cups of cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until potato is tender and sauce reduces. Add fish. Cook for 5 minutes or until just cooked through. Sprinkle with fennel fronds. Serve with lemon wedges.