Saffron & Coriander Fish Stew

The fennel and bell peppers give this Fish Stew a beautiful sweet and sour taste. I haven't changed much from the original recipe taken from The Lebanese Kitchen as you don't need to mess with perfection.

Ingredients
serves 4
takes 40 minutes

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 1 fennel bulb, sliced
• 4 tomatoes, chopped
• 2 red bell peppers, seeded & sliced
• 4 cups vegetable stock
• 700g firm white fish, cut into chunks
• 4 uncooked king prawns, peeled & deveined
• pinch saffron threads
• 1/2 tsp ground turmeric
• 1/4 tsp chilli flakes
• juice of 1 lemon
• 2 tbsp chopped fresh coriander
• salt & pepper

Method

1. Heat the oil in a large deep pan, add the onion, celery and fennel & cooked over a medium heat, stirring occasionally for 5 minutes until softened but not browned.
2. Add the tomatoes & bell peppers and cook for 1 minute more.
3. Pour in the stock and bring to a boil.
4. Add the fish, king prawn and all the spices then reduce heat & simmer for 5-10 minutes until fish is slightly opaque in the middle and flakes easily.
5. Stir in the lemon juice and coriander.
6. Season to taste. I served mine with a dollop of mint, chilli & coriander paste or you could use pesto or nothing at all. Enjoy!