Spanish Fish Stew

Serves 4

INGREDIENTS:

2 tablespoons olive oil

800g (1lb 12oz) white fish, such as ling, haddock, hake or whiting, cut into 5cm (2in) pieces, skin on or removed depending on your preference

1 onion, finely chopped

3 garlic cloves, crushed

400g (14oz) can cherry tomatoes

2 tablespoons whole almonds, finely chopped

12 green olives, pitted and chopped

a good pinch of saffron threads, soaked in
2 tablespoons warm water

300ml (10fl oz) dry white wine

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon finely chopped fresh dill, plus extra sprigs to garnish

sea salt and freshly ground black pepper

METHOD:

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Place a frying pan over a medium heat and pour in 1 tablespoon of the olive oil. Add the fish, season with salt and pepper and cook for just 30 seconds on each side, then transfer to an ovenproof casserole dish.

3. Place the frying pan back over a medium heat and add the remaining oil. Stir in the onion and garlic, cover and cook for 2–3 minutes. Remove the lid and stir in the tomatoes. Season and cook for a further 5 minutes, then transfer to the casserole dish.

4. Stir the almonds into the fish stew along with the olives and the saffron and its soaking water. Add the white wine followed by 250ml (9fl oz) water, cover with the lid and cook in the oven for 30 minutes.

5. Stir in the chopped fresh herbs and serve with herbed rice, potatoes or a big green salad and lemon wedges. Garnish with extra sprigs of dill and twists of black pepper, if you wish.