Salmon, prawns and cod component in this fast Mediterranean saffron and tomato-based stew
½ tsp saffron strands
2 tbsp olive oil
1 onion, divided and daintily cut
1 bulb fennel, daintily cut, save the fronds for decorate
2 huge cloves garlic, 1 finely hacked and 1 split
390g container Italian cleaved tomatoes
600ml hot fish stock, made with 1 stock shape
260g boneless cod filets, cut into lumps
240g salmon filets, cut into lumps
180g crude ruler prawns
4 cuts sourdough bread, divided
Spot the saffron strands in a little heatproof bowl with 2 tbsp bubbling water. Leave to douse for 5 minutes.
In the interim, heat 1 tbsp oil in a huge profound skillet. Fry the onion and fennel over a medium-low warmth for 5-6 minutes until mollified, including the cleaved garlic following 3 minutes.
Pour in the splashed saffron and water, tomatoes and stock and bring to the bubble. Decrease the warmth and include the cod, salmon and prawns. Stew tenderly for 3-4 minutes, or until the fish is simply cooked and the prawns are pink. Season to taste.
Delicately toast the bread cuts, at that point shower over the remainder of the olive oil and tenderly rub the cut sides of the garlic parts over the toast. Serve the stew in shallow warmed dishes with the garlic toasts and trimming with the saved fennel fronds.