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Dinner with Rukmini
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Saffron Fish Stew with Fennel and Leeks
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Introduction
Otherwise known as bouillabaisse, the classic Provençal fish stew. For a definitive description of the dish, see John Lanchester’s A Debt to Pleasure. This version uses many of his suggested ingredients, but in an easy, quick oven version, perfect for a relaxed weekend lunch. Serve with lots of crusty bread to mop up the soup.
Ingredients
cherry tomatoes on the vine, halved | |
fennel, halved and very finely sliced | |
garlic, crushed | |
small leek, halved and finely sliced | |
orange zest | |
bay leaf | |
saffron threads | |
good fish stock | |
olive oil | |
mixed fish fillets (think salmon, smoked haddock, cod, large raw prawns or monkfish if you are feeling fancy; fish can be ready-cubed as fish pie mix) | |
sea salt flakes, to taste | |
lemon, juice only | |
frondy fennel tops or a few sprigs of fresh dill, to serve (optional) | |
crusty bread and butter, to serve |
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