Meals and Courses

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 leek, thinly sliced
  • 2 large pinches of saffron threads
  • 2 garlic cloves, finely chopped
  • 500 g (1 lb) plum tomatoes, skinned, roughly chopped
  • 150 ml (¼ pint) dry white wine
  • 600 ml (1 pint) fish stock (see page 13)
  • 2–3 thyme stems, leaves torn from stems
  • 500 g (1 lb) firm white fish (monkfish, hake, haddock or cod), skinned and cubed
  • 400 g (13 oz) frozen mixed seafood, defrosted, rinsed with cold water and drained
  • salt and pepper
  • ½ small French bread, sliced and toasted

Heat the oil in a large saucepan, add the onion and leek and fry gently for 5 minutes, stirring until softened. Meanwhile soak the saffron in 1 tablespoon boiling water.

Add the garlic and tomatoes to the pan and fry for 2–3 minutes then mix in the soaked saffron, wine, stock, thyme and some salt and pepper. Cover and simmer for 10 minutes.

Add the white fish, re-cover and simmer gently for 3 minutes. Add the mixed seafood, re-cover and simmer gently for 5 more minutes until all the fish is just cooked. Ladle into bowls and serve with toasted bread topped with spoonfuls of rouille (see below).

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