1 yellow onion
1 carrot
1 fennel
2 whole cloves of garlic
oil, for frying
1¼ cups white wine
2¼ cups water
1 pkt saffron
2 stock cubes
21 oz. mixed fish
1¼ cups cream
Falksalt Mediterranean salt
Serve with
Celery, sliced
Dill
Aioli
Bread
Finely chop the yellow onion; slant cut the carrot and slice the fennel. Sauté the vegetables in a large pot with a little oil.
Finely chop the garlic and add to the pot together with the tomato purée. Allow to sauté for a minute or two.
Add the white wine, water, saffron and stock cubes. Allow vegetables to cook until al dente.
Cube the fish and add to the pot. Add the cream and allow to cook for a further 5-10 minutes until the fish is ready.
Season the pot with Falksalt Mediterranean salt to taste.
When serving, top with sliced celery and dill. Serve with a generous dab of aioli and a slice of bread.
