This stew borrows its spirit from the fishing villages of southern France, where bourride and its cousins have been made for centuries by people with very little except good fish, good olive oil, and the patience to let a broth become something extraordinary.

It begins with fennel and onion, softened slowly until sweet, then built into a broth scented with saffron, white wine, and good tomatoes. White fish and prawns go in at the very end, cooked gently for just a few minutes so they stay tender rather than tough. The whole thing is finished at the table with a generous spoonful of aioli stirred through each bowl, which turns a light broth into something rich and properly satisfying, and a piece of sourdough charred on a hot pan to soak up every last bit of it.

It is gentle on the body and generous to the senses at once. Light enough for a fragile appetite, layered enough to feel like something genuinely special was made. And it comes together in under fifty minutes, in a single pot, which means it can be made for someone else just as easily as it can be made for yourself.

Saffron and Fennel Fish Stew with Aioli and Charred Sourdough

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Serves: 4

INGREDIENTS

For the stew
• 600 grams firm white fish fillets, such as cod, hake or monkfish, cut into large chunks
• 200 grams raw shell-on or peeled prawns
• 1 large fennel bulb, thinly sliced, fronds reserved
• 1 large onion, finely diced
• 4 garlic cloves, finely sliced
• 1/2 teaspoons teaspoon saffron threads
• 150 milliliters dry white wine
• 1 x 400g tin of good quality chopped tomatoes
• 600 milliliters good quality fish or shellfish stock
• 1 orange, zested in wide strips with a peeler
• 3 tablespoons tablespoons extra virgin olive oil
• 1 pinch of dried chilli flakes, optional
• 1 pinch sea salt and freshly ground black pepper
• 4 thick slices of good sourdough bread

For the aioli
• 4 tablespoons good quality mayonnaise
• 2 garlic cloves, finely grated
• 1/2 lemon, juiced
• 2 tablespoons fresh flat-leaf parsley, roughly chopped

STEPS
1. Heat 3 tablespoons tablespoons extra virgin olive oil in a large, heavy-bottomed pot over a medium heat. Add 1 large fennel bulb, thinly sliced, fronds reserved and 1 large onion, finely diced with a pinch of 1 pinch sea salt and freshly ground black pepper. Cook gently for 8 to 10 minutes, stirring occasionally, until completely softened and sweet. Do not let them brown, simply soften slowly. Add 4 garlic cloves, finely sliced and cook for one minute more.

2. Pour in 150 milliliters dry white wine and let it bubble for 1 to 2 minutes. Add 400 grams tin of good quality chopped tomatoes, 600 milliliters good quality fish or shellfish stock, 1 orange, zested in wide strips with a peeler, 1 pinch of dried chilli flakes, optional if using, and crumble in 0.5 teaspoons teaspoon saffron threads. Stir well and bring to a gentle simmer. Cook uncovered for 15 minutes, allowing the broth to deepen in colour and flavour.

3. While the broth simmers, make the aioli. In a small bowl, combine 4 tablespoons tablespoons good quality mayonnaise, 2 garlic cloves, finely grated, for the aioli, and the juice of 0.5 lemon, juiced, for the aioli. Stir well, taste, and adjust the lemon or garlic to your liking. Set aside.

4. Remove the strips of orange zest from the broth and discard. Taste the broth and season generously with 1 pinch sea salt and freshly ground black pepper. The broth should taste vibrant and well-rounded before the seafood goes in, as this is your only chance to correct the seasoning.

5. Gently lower 600 grams firm white fish fillets, such as cod, hake or monkfish, cut into large chunks into the simmering broth. Cook for 3 to 4 minutes, then add 200 grams raw shell-on or peeled prawns. Cook for a further 2 to 3 minutes, until the fish is just cooked through and opaque, and the prawns have turned pink and curled. Do not overcook, as both the fish and prawns will continue to cook slightly in the residual heat once removed from direct heat.

6. While the stew finishes, heat a dry griddle pan or heavy frying pan over a high heat. Add 4 thick slices of good sourdough bread and char for 1 to 2 minutes per side until deeply golden with visible char lines.

7. Serve: Ladle the stew into warm, wide bowls, distributing the fish and prawns evenly. Scatter over the reserved fennel fronds and 2 tablespoons tablespoons fresh flat-leaf parsley, roughly chopped. Serve immediately with the charred sourdough alongside and a generous spoonful of aioli on top of each bowl, or passed separately at the table for everyone to add as much as they like.

**Hints & Tips**

**On the fish.** Choose a firm white fish that will hold its shape during gentle cooking. Cod, hake, and monkfish are all excellent choices. Avoid more delicate fish such as plaice or sole, which tend to break apart too readily in a stew.

**On the saffron.** A small pinch genuinely goes a long way. Crumble the threads between your fingers and add them directly to the warm broth rather than the oil, as saffron releases its colour and flavour best in liquid. If saffron is unavailable or beyond budget, a quarter teaspoon of smoked paprika gives a different but still delicious result, though the dish will lose its distinctive golden hue.

**On the orange peel.** This is a classic, often overlooked addition to Mediterranean fish stews. The bitter oils in the peel add a subtle, sophisticated depth without making the broth taste of orange. Use a vegetable peeler to remove wide strips, avoiding the white pith beneath, and remove the peel before serving.

**On the aioli.** A proper aioli made from scratch with raw egg yolk and slowly added oil is wonderful if you have the time and confidence. This simplified version, built from good quality mayonnaise, grated garlic, and lemon, gives nearly all of the flavour with a fraction of the effort, which fits the spirit of this recipe entirely.

**On the prawns.** Shell-on prawns add considerably more flavour to the broth as they cook, but peeled prawns work perfectly well if you prefer the convenience. Add them at the very end regardless, as they need only two to three minutes to cook through and become tough quickly if left any longer.

**On storing leftovers.** The broth base, without the fish and prawns added, keeps well in the fridge for up to two days and can be gently reheated before adding fresh seafood to cook through. We would not recommend freezing or storing the dish once the seafood has been added, as the texture suffers considerably on reheating.

**On bringing it to someone else.** If making this for someone else, prepare the broth base fully and deliver it separately from the raw fish and prawns, along with simple instructions to bring it to a gentle simmer and add the seafood for the final few minutes just before eating. This way they receive something that tastes freshly made rather than reheated, which matters more than it might seem when someone is already having a difficult day.

**On making it ahead.** The broth base, through to the point just before the fish and prawns are added, can be made up to a day in advance and gently reheated. This is the most efficient way to prepare this dish for a relaxed evening, leaving only a few final minutes of cooking once you are ready to eat.