• 0.5 tsp saffron strands
  • 2 tbsp olive oil
  • 1 onion, halved and thinly sliced
  • 1 bulb fennel, thinly sliced (reserve the fronds for garnish)
  • 2 large cloves garlic, 1 finely chopped and 1 halved
  • 390 g carton Italian chopped tomatoes
  • 600 ml hot fish stock, made with 1 stock cube
  • 260 g pack boneless cod fillets, cut into chunks
  • 240 g pack Scottish salmon fillets, cut into chunks
  • 180 g pack raw king prawns
  • 4 slices sourdough bread, halved, or 8 slices French bread


  1. 1

    Place the saffron strands in a small heatproof bowl with 2 tbsp boiling water. Leave to soak for 5 minutes.

  2. 2

    Meanwhile, heat 1 tbsp of the oil in a large deep frying pan and fry the onion and fennel over a medium-low heat for 5-6 minutes until softened, adding the chopped garlic after 3 minutes.

  3. 3

    Pour in the soaked saffron and water, tomatoes and stock and bring to the boil. Reduce the heat and add the cod, salmon and prawns. Simmer gently for 3-4 minutes, or until the fish is just cooked and the prawns are pink. Season to taste.

  4. 4

    Lightly toast the bread slices then drizzle over the rest of the olive oil and gently rub the cut sides of the garlic halves over the toast.

  5. 5

    Serve the stew in shallow warmed bowls with the garlic toasts and garnished with the reserved fennel fronds.

Nutritional Details

Each serving provides
  • Energy 900kj 215kcal 11%
  • Fat 6.4g 9%
  • Saturates 1.1g 6%
  • Sugars 2.0g 2%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 607kj/145kcal

Each serving provides

24.0g carbohydrate 2.1g fibre 14.3g protein

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