This is a wonderful garlicky fish stew. Really flavourful and tasty.
2 shallots, finely chopped
1 leek, halved and sliced
2 garlic cloves, chopped
2 bay leaves
5 sprigs of thyme
½ tsp fennel seeds
50ml white wine
1 400g can chopped tomatoes
50ml freshly squeezed orange juice
1 tsp grated orange zest
pinch saffron strands, finely ground and soaked in 1 tbsp hot water
pinch chilli powder or dried chilli flakes
500ml fish stock
salt and pepper
handful chopped parsley, plus extra to serve
500g fish fillet, skinned and chopped into chunks
200g raw prawns
150g squid rings
Heat the oil in a deep sauté pan. Add the shallots and fry gently, stirring often, until softened and lightly browned. Add the leek, garlic, bay leaves, thyme and fennel seeds and fry, stirring continuously, for about 2 mins until fragrant.
Pour in the white wine and fry, stirring, until the liquid is largely reduced. Mix in the chopped tomatoes and cook, stirring often, until thickened and reduced. Stir in the orange juice and zest, saffron and soaking water and chilli powder or flakes. Add the fish stock. Taste and season with salt and pepper. Mix in the parsley.
Bring to the boil and cook for about 5 mins. Add the fish, prawns and squid rings and simmer until they are just cooked through – this will take only a matter of mins. Garnish with parsley and serve at once.