Anyhow, where was I? So there's this incredible fishmonger, I try and get there once every couple of weeks, and am sometimes at a loss as to what to get that won't blast our weekly shopping budget and will keep the kids happy too. In this slightly iffy weather, which is boiling hot one minute and chucking it with rain the next, this spiced, tomato-ey soup/stew is perfect. Warming, comforting and yet not out of place on a warm night with some chilled white Rioja. You could make it spicier if it was just for the grown ups.
Fennel and saffron fish stew, serves 4 easily
1lb/500g of fish pie mix - smoked haddock, salmon, some smaller bits of firm white fish which I think was pollock? - whatever your fishmonger chuck in I guess. It works out about £6 or £7 and is enough for a family of four easily.
1lb/500g of small new potatoes - little waxy ones are best for this, you want them to keep their shape, cut into halves, skin on if clean
1 large Onion sliced
2 cloves garlic
1 plum tomato, chopped roughly
1 fennel bulb sliced in thick slices. keep the fronds for serving
1 red bell pepper cut into medium sized chunks
small bunch flat leaf parsley
large pinch saffron
2 teaspoons paprika - the sweet variety
1/2 chorizo cut into smallish cubes
1/2 litre stock - I used chicken but fish is obviously best if you have it
1 tin plum tomatoes
A couple of chillies (optional)
In a large measuring jug pour about 1/2 litre boiled water over the saffron strands and leave to infuse. Fry the onion, fennel and garlic in a good glug of olive oil until translucent, then add the chorizo, the pepper, the tomato and the paprika. sauté everything until it begins to brown, then add the potatoes, the chillies if using, and any left over parsley or fennel stalks - you will remove these later but they add tons of flavour. Also a wedge of lemon if you have it. Pour the saffron water, stock and tinned tomatoes on top and stir well. Leave to bubble away on a medium heat for at least 40 minutes, until the liquid is a rich red and packed full of flavour. It should not be too thick, more like a soup at this stage, but the liquid should be a bit unctuous. When you're happy, either take it off the heat, move the stalks and lemon and set aside until you're ready to eat, or proceed. Add the fish pieces, I like mine chunky, and cook for a few minutes, until the fish is cooked through but not falling apart. Throw in a large handful of finely chopped flat leaf parsley and fennel and season with salt and pepper to taste. It may want more lemon juice. Serve with more chopped herbs on top and some crusty bread and butter, and ideally some crisp white wine :) (and you might want to put a big bib on the baby - this could get messy, and bright red fish juice is hard to get out...)
