- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 40 minutes
- Effort: easy
- 1 kg mixed fish fillets, e.g. hoki, orange roughy, swordfish, cod, snapper, etc., cut into pieces approximately 2.5 cm wide and 4 cm long
- black pepper
- good pinch of strands saffron, (optional)
- 1 white or red onion, chopped
- 2 sticks celery
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, chopped
- 1 tbsp coriander seeds, roughly crushed
- 1 tsp cumin seeds, or 1/2 tsp ground cumin
- 2 bay leaves
- 1 large sprig thyme
- 2 x 400g tins canned chopped tomatoes
- 2 tbsp tomato purée
- 125 ml red wine, (optional)
- 300 ml fish stock or water
- 1-2 tbsp sugar, (optional)
1. Season the fish with salt and pepper and set aside. Put the saffron into a small bowl, if using, and add a tablespoon of hot water. Leave to infuse.
2. Fry the onion and celery in the olive oil over a moderate heat, letting them colour here and there. When they are almost done, add the garlic, coriander, cumin, bay leaves and thyme. Cook for 2 minutes.
3. Stir in the tomatoes and tomato puree, then leave to bubble until reduced and thickened - about 10 minutes, stirring occasionally. Add the wine (if using), bring back to the boil and cook for a minute or so, then add the stock or water and season with salt and pepper. Simmer for 5 minutes and then taste and adjust the seasoning. Add a little sugar to counteract the slightly sharp taste and then simmer for a further 5-10 minutes. The stew can be prepared in advance to this stage in advance and reheated thoroughly, about 10-15 minutes before you wish to serve it.
4. Add all the fish to the stew, together with the saffron and stir well. Simmer gently for about 5 minutes. Remove from the heat and adjust seasonings. Serve immediately.
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