Saffron cod stew with fennel and potatoes

Ingredients

For 1 serving

• Cod200 g
• Fennel150 g
• Potatoes180 g
• Saffronto taste
• Fish stock200 ml
• Shallot20 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish, celery,

In season: October – April

Method

1. Heat the fish stock and dissolve the saffron in a small ladle of the hot stock.
2. Peel and chop the shallot; wash the fennel, trim the base and cut it into thin wedges; peel the potatoes and cut into roughly 1.5 cm cubes.
3. In a wide saucepan heat the oil over medium heat and soften the shallot for 3 minutes; add the fennel and potatoes and stir for 2 minutes.
4. Pour in the saffron stock, salt lightly, cover and cook over medium-low heat for 18 minutes, until the potatoes are tender.
5. Remove any bones from the cod and cut it into roughly 4 cm pieces; lay it in the stew, cover and cook for 6–7 minutes, until opaque white and flaky.
6. Adjust the salt and pepper and serve in a deep plate with the broth.