Sarah Venning’s recipes

Serves 6
1kg mixed fish fillets (e.g. hoki, swordfish, cod, snapper, orange roughy)
Pinch saffron
1 red onion. chopped
2 celery sticks, thinly sliced or a red pepper
4tbsp olive oil
4 garlic cloves
1tbsp coriander seeds
1tsp cumin seeds (or 0.5tsp ground)
2 bay leaves
1 fresh thyme sprig
2 tins chopped tomatoes
2 heaped tbsp tomato or sun-dried tomato purée
1 glass red wine
300ml fish stock or water
1-2 tbsp sugar
salt and pepper

Season fish and set aside. Infuse saffron with tbsp hot water in a small bowl. Fry onion and celery in olive oil. When almost done, add garlic, cumin, coriander, bay and thyme. Cook for two minutes. Add tomatoes and tomato purée and lemon zest. Boil for 10 minutes until thick. Add wine. Cook for minute or so, then add stock or water. Season. Simmer for five minutes. If it tastes sharp, add sugar to soften. Simmer for another five to 10 minutes. Add fish and saffron, stir, then simmer gently for five minutes.