Provençal Fish Stew with Fennel and Saffron

Method

1. Step 1: Warm the olive oil in a large Dutch oven over medium-low heat. Add the onion and leek, season with a pinch of salt, and sweat for 6-7 minutes until translucent and softened. The aromatics should become fragrant and slightly golden, not browned.

2. Step 2: Add the garlic and cook for 1 minute until aromatic. Pour in the white wine and let it reduce by half, about 2-3 minutes. You should smell the wine's acidity mellow into a sweet base.

3. Step 3: Add the fish stock, canned tomatoes, potatoes, saffron threads, thyme, and bay leaf. Bring to a gentle simmer over medium heat. Let the potatoes cook for 10-12 minutes until nearly tender when pierced with a fork.

4. Step 4: Add the sliced fennel to the pot and simmer for another 4-5 minutes until just tender. The saffron will have released a deep golden color to the broth.

5. Step 5: Gently add the fish chunks and shrimp to the simmering broth. Cook for exactly 4-5 minutes until the fish is opaque and flakes easily, and the shrimp have turned pink. Do not stir vigorously—shake the pot gently to distribute. The fish should reach 63°C internally for perfect doneness.

6. Step 6: Remove from heat immediately. Taste and adjust seasoning with white pepper and a tiny squeeze of lemon if desired. The broth should be golden, aromatic, and lightly seasoned.

7. Step 7: Ladle into deep bowls, garnish with reserved fennel fronds, and serve with crusty bread on the side.