Saffron & Fennel Mixed White Fish And Mussels Stew

Ingredients

• 1½ lb Mixed White Fish And Mussels, in large pieces and shells scrubbed
• 1 Fennel, sliced thin, fronds reserved
• 1 onion, diced
• 4 cloves garlic, sliced
• 3 anchovy fillets
• Large pinch saffron, steeped in 3 tbsp warm water
• 1 can (14 oz) chopped tomatoes
• ½ cup dry white wine
• 2 cups fish stock
• Wide strip of orange zest
• 3 tbsp olive oil
• Salt, black pepper, and toasted bread rubbed with garlic

Method

1. Sweat the onion and Fennel in the olive oil over medium-low with a pinch of salt until soft and sweet but not browned, 12 minutes. Browning here makes the broth muddy.
2. Add the garlic and anchovies and stir until the anchovies dissolve completely into the oil, 2 minutes. You will not taste fish; you will taste depth.
3. Pour in the wine and let it reduce by half, then add the tomatoes, stock, saffron water, and orange zest. Simmer 20 minutes until the broth tastes rounded rather than sharp.
4. Add the Mixed White Fish And Mussels in order of thickness: firm fish first, thin fillets and shellfish last. Cook 5–8 minutes total, just until the fish flakes at 145°F (63°C) and any shells have opened. Discard any that stay shut.
5. Fish out the orange zest, season, and ladle over the garlic toast with the fennel fronds scattered on top.