Photo by Tamara West
This fish stew is full of flavour, yet simple in its construction. I have added fresh salmon rather than using all white-fleshed fish. Bread and aioli is all you need with it or, if you are a fan of anchovies, try it with the anchovy toasts.
- Cook pasta in a large saucepan of lightly salted boiling water according to the packet instructions or until al dente. Drain then quickly rinse under cold water to arrest cooking and set aside.
- Infuse the saffron in the warm water.
- Pour the olive oil into a large saucepan and add the fennel and onion. Cook over a low heat for at least 10 minutes, stirring until the onion is soft but not coloured. Add the garlic and cook for a further 1 minute.
- Add the tomatoes, orange rind, saffron and its liquid and cook for a further 5 minutes.
- Pour in the fish stock and simmer until the vegetables are very tender. Taste and season with salt and freshly ground black pepper.
- Add the fish pieces and cooked pasta and cook for a further 3 minutes until the fish is just cooked.
- Gently stir through some snipped chives, sweet marjoram leaves and the chopped fennel fronds.
- Serve with lemon wedges for squeezing over the stew.
- Heat the grill to high. Toast baguette slices under the grill.
- Pat dry the anchovy fillets and finely chop. Add the shallots and garlic and continue to chop until they are very fine.
- Place in a bowl and add the oil, vinegar and parsley. Season with freshly ground black pepper and mix well.
- Spread on the toasted baguette slices and pop under the grill to warm.