Fish stew

Method

1. Season the fish with salt and pepper and set aside. Put the saffron into a small bowl, if using, and add a tablespoon of hot water. Leave to infuse.

2. Fry the onion and celery in the olive oil over a moderate heat, letting them colour here and there. When they are almost done, add the garlic, coriander, cumin, bay leaves and thyme. Cook for 2 minutes.

3. Stir in the tomatoes and tomato puree, then leave to bubble until reduced and thickened - about 10 minutes, stirring occasionally. Add the wine (if using), bring back to the boil and cook for a minute or so, then add the stock or water and season with salt and pepper. Simmer for 5 minutes and then taste and adjust the seasoning. Add a little sugar to counteract the slightly sharp taste and then simmer for a further 5-10 minutes. The stew can be prepared in advance to this stage in advance and reheated thoroughly, about 10-15 minutes before you wish to serve it.

4. Add all the fish to the stew, together with the saffron and stir well. Simmer gently for about 5 minutes. Remove from the heat and adjust seasonings. Serve immediately.