Go Back
Saffron Tomato Fish Stew with Fennel and Potatoes
Print Recipe Pin Recipe
Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound white fish fillets, cut into 2-inch chunks
  • Pinch of saffron threads
  • 1 can (14 ounces) diced tomatoes
  • 1 fennel bulb, thinly sliced
  • 2 medium potatoes, diced into 1-inch pieces
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups fish stock
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced fennel. Cook for 5 minutes until the vegetables soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced potatoes, dried thyme, salt, and black pepper. Stir to coat the potatoes with the seasonings.
  • Pour in the diced tomatoes with their juices and the fish stock. Add the saffron threads. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are tender.
  • Add the fish chunks to the pot. Simmer gently for 5 to 7 minutes until the fish is opaque and flakes easily.
  • Remove the pot from the heat. Stir in the chopped parsley. Serve the stew with lemon wedges on the side.

Notes

Soak the saffron threads in a tablespoon of warm stock for a few minutes before adding them to release more color and flavor. If the broth tastes too acidic from the tomatoes, a quick squeeze of lemon at the end balances it without extra ingredients. Leftovers reheat well on the stovetop over low heat, but add a splash of stock if the potatoes have absorbed too much liquid.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife