A delightful Mediterranean fish stew with the rich flavor of saffron, paired with a garlicky aioli for a truly satisfying meal.
Ingredients: 1.5 lbs white fish fillets, cut into chunks. 1 cup cherry tomatoes, halved. 1 fennel bulb, thinly sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 2 cups fish stock. 1 cup dry white wine. 1/4 cup olive oil. 1/2 cup fresh parsley, chopped. Salt and pepper to taste. Saffron threads optional.
Instructions: In a large pot, saut onions and garlic in olive oil until softened. Add fennel and cherry tomatoes, cook for another 5 minutes. Pour in fish stock and white wine, bring to a simmer. Season with salt, pepper, and add saffron threads if desired. Gently place fish chunks into the pot and simmer until cooked through. Stir in fresh parsley and adjust seasoning to taste. Serve hot with a dollop of aioli on top.
Prep Time: 20 minutes
Cook Time: 30 minutes
Grampian Youth Orchestra
