RECIPE | Cioppino (fish stew) with fennel and saffron

Serves: 8

Ingredients:

500g raw half-shell mussels

60ml (¼ cup) olive oil, plus more for finishing the broth

A pinch of saffron threads

A handful of fresh thyme sprigs

1 large onion, peeled, halved and thinly sliced

1 large fennel bulb, fronds removed and reserved for garnish, and bulb thinly sliced

3 large cloves garlic

5ml (1 tsp) fine sea salt

2 x 400g cans of diced tomatoes

500ml (2 cups) dry white wine (such as sauvignon blanc)

Reserved broth from cooking the mussels, see below

500ml (2 cups) vegetable stock

1 bay leaf

500g sustainable white fish, cut into 2.5cm chunks

250g de-veined prawns keeping head and shell on

A handful of parsley leaves and fennel fronds

Freshly ground black pepper

Lemon wedges

Method:

1. Place the mussels in a steamer basket or colander set in a pot over 500ml (2 cups) of water. Cover and bring to a simmer until mussels are just cooked - don't overcook them. Remove mussels, strain and reserve the liquid.
2. In a large soup pot, heat the oil and saffron over medium heat until the oil shimmers, then add the thyme, onion, and fennel. Cook, stirring frequently, until onion and fennel are tender, 10 minutes.
3. Stir in the garlic, cook for 1 minute, and add the salt, tomatoes, white wine, mussels steaming liquid, vegetable stock and bay leaf. Bring the soup to a simmer and cook, partially covered, for 20 minutes.
4. Add the fish and continue to simmer until cooked through, 3-5 minutes.
5. Add the prawns and mussels and cook to heat them through. Taste for seasoning, adding more salt if you feel the soup needs it.
6. Ladle the stew into wide bowls and top with a good drizzle of olive oil, a sprinkling of parsley leaves and fennel fronds, a few turns of black pepper and a squeeze of lemon. 

• Recipe adapted from Simply Recipes.