Another recipe with everything you need all in one pot. I do love these sort of suppers where you don’t end up feeling like you’ve used every pan in the kitchen. Makes it all taste even better somehow – and there are fewer arguments about the clearing up!
Ingredients
- 1 large or 2 small fennel bulbs
- 300 g new potatoes, skins on, halved
- 2 garlic cloves, finely chopped
- 1 lemon juice and zest
- small bunch of parsley, finely chopped
- 1 pinch of saffron, soaked in a little water
- 300 ml fish stock
- 200 g tomatoes, peeled and chopped
- 1 courgette, cut into slices, on the diagonal
- 500 g skinless fish fillets, cut into large chunks (cod, haddock, etc)
How to Make It
- Heat 2 tablespoons of olive oil in a large flameproof casserole dish. Trim the fennel, then cut it into thick slices or wedges. Add these to the pan and fry them over a fairly high heat until they’re starting to caramelise around the edges.
- Add the potatoes to the pan and continue to cook for several minutes, stirring regularly. Add the garlic, lemon zest and parsley (setting aside 2 tablespoons for the garnish), then pour in the saffron and fish stock. Season with salt and pepper.
- Bring to the boil, then turn down the heat and cover the pan. Simmer for 10–12 minutes, until the fennel and potatoes are tender, then add the tomatoes and courgette. Put the fish fillets on top, then cover the pan again and simmer, allowing the fish to steam until it is cooked through. It shouldn’t take more than 3–4 minutes. Add lemon juice to taste.
- Serve the casserole in shallow bowls with the reserved parsley sprinkled over the top.