Provençal Saffron Fish Stew with Fennel, Cod & Shrimp

Method

1. Step 1: Prep the aromatics. Core the fennel, reserving a few fronds for garnish. Slice the bulb paper-thin on a mandoline or with a sharp knife; you should have about 2 cups. Slice the leek, mince the garlic, and halve the potatoes. Warm 2 tbsp of the white wine in a small bowl, crumble in the saffron, and let it steep while you cook—the liquid will turn deep amber and smell floral.

2. Step 2: Set a Dutch oven or heavy pot over medium heat. Add the olive oil, fennel, leek, garlic, fennel seeds, paprika, 1/2 tsp salt, and a few grinds of pepper. Cook, stirring often, for 8–10 minutes, until the fennel is soft and translucent and the leek is sweet, not browned. If it starts to stick, add a splash of water.

3. Step 3: Push the vegetables to one side, add the tomato paste to the bare pot, and fry for 1 minute until it darkens to brick red. Pour in the saffron-wine, the remaining wine, and scrape up any browned bits. Add the chopped tomatoes, fish stock, orange zest, bay leaf, thyme, and potatoes. Bring to a gentle simmer, cover, and cook for 12–15 minutes, until a knife slides easily into the potatoes.

4. Step 4: Stir in the cannellini beans and simmer uncovered for 2 minutes to thicken the broth slightly. Taste and adjust salt—the broth should be savory, saffron-forward, and slightly sweet from the fennel. Remove the bay leaf and thyme sprigs.

5. Step 5: Nestle the cod chunks into the broth, leaving space between them. Reduce heat to low—the liquid should barely bubble. Cover and poach for 4–5 minutes. Add the shrimp, cover, and cook 2–3 minutes more, until the cod flakes at the edges and registers 63°C (145°F) on an instant-read thermometer, and the shrimp are opaque and curled. Do not boil, or the fish will toughen.

6. Step 6: Take the pot off the heat and rest for 2 minutes so the fish absorbs the saffron broth. Ladle into warm shallow bowls, spooning plenty of fennel, beans, and potatoes around the fish. Scatter with parsley and reserved fennel fronds. Serve with lemon wedges if you like.