- 0.5 tsp saffron strands
- 2 tbsp olive oil
- 1 onion, halved and thinly sliced
- 1 bulb fennel, thinly sliced (reserve the fronds for garnish)
- 2 large cloves garlic, 1 finely chopped and 1 halved
- 390 g carton Italian chopped tomatoes
- 600 ml hot fish stock, made with 1 stock cube
- 260 g pack boneless cod fillets, cut into chunks
- 240 g pack Scottish salmon fillets, cut into chunks
- 180 g pack raw king prawns
- 4 slices sourdough bread, halved, or 8 slices French bread
Place the saffron strands in a small heatproof bowl with 2 tbsp boiling water. Leave to soak for 5 minutes.
Meanwhile, heat 1 tbsp of the oil in a large deep frying pan and fry the onion and fennel over a medium-low heat for 5-6 minutes until softened, adding the chopped garlic after 3 minutes.
Pour in the soaked saffron and water, tomatoes and stock and bring to the boil. Reduce the heat and add the cod, salmon and prawns. Simmer gently for 3-4 minutes, or until the fish is just cooked and the prawns are pink. Season to taste.
Lightly toast the bread slices then drizzle over the rest of the olive oil and gently rub the cut sides of the garlic halves over the toast.
Serve the stew in shallow warmed bowls with the garlic toasts and garnished with the reserved fennel fronds.