Provençal Cod Stew with Fennel, Saffron & White Beans

Method

1. Prep the base: Slice fennel bulbs paper-thin, reserving fronds for garnish. Slice leek into half-moons, mince garlic, halve potatoes. Zest orange. Bloom saffron in 2 tbsp warm fish stock for 5 minutes until the liquid turns deep gold.

2. Heat olive oil in a wide Dutch oven over medium. Add fennel, leek, and garlic. Cook 8–10 minutes, stirring occasionally, until vegetables collapse and smell sweet, not browned. Add fennel seeds and orange zest; stir 30 seconds until fragrant.

3. Add tomatoes, cannellini beans, potatoes, white wine, remaining stock, and saffron liquid. Bring to a gentle simmer, cover, and cook 15 minutes, until potatoes are just tender when pierced with a knife. The broth should reduce slightly and taste savory-sweet.

4. Pat cod dry and season with salt and pepper. Nestle fillets into the stew, spooning some broth over the top. Cover and simmer gently for 8–10 minutes. Do not boil. The fish is done when it reaches 63°C (145°F) and flakes easily with a fork.

5. Taste and adjust salt and pepper. Ladle into shallow bowls, sprinkle with chopped parsley and reserved fennel fronds. Serve with a slice of whole-grain baguette if desired, but the stew is complete on its own.