Spicy seafood and potato stew with fennel tomatoes and saffron
Ingredients
- 600g white fish fillets (blue-eye, snapper or swordfish) cut into 4 or more pieces
- ¼ cup extra virgin olive oil
- 1 large bulb fennel, diced
- 1 brown onion, peeled and diced
- 4 garlic cloves, minced
- 1 tsp crushed fennel seeds
- 100mg saffron threads
- 500ml chicken or fish stock
- 1 tsp chilli paste* plus more to garnish (optional)
- 1 x 400g can San Marzano tomatoes
- 400g potatoes, diced into 2cm cubes
- 400g clean pipis
- 1 tsp orange zest
- ¼ cup fresh oregano leaves
- extra virgin olive oil, to serve
- crusty toasted bread (baguette or similar), to serve
Instructions
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