Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with SaffronI love the colours of this dish – chunks of pink salmon and seasonal vegetables sitting in a wonderful buttery coloured saffron broth with the odd orange saffron thread. It is a pretty and warming meal in a bowl, that is smart enough for mid-week entertaining.

Salmon & Fennel Stew with Saffron

Any firm fleshed fish works for this stew, but salmon does add a
wonderful richness – if you want a slightly more economic dish use half salmon and half white fish.

I garnished this dish with crispy salmon skin – why waste it? It is simple to make, place skin, flesh side down in a non-stick frying pan and cook over a medium-high heat for 3-4 minutes, turn over and cook for 3-4 minutes longer or until skin is crisp. Remove skin from pan, chop and season with a good grind of sea salt.

Serves 4

2 bulbs fennel, core removed, sliced – reserve any feathery tops
2 sticks celery, sliced
1 leek, sliced
1 carrot, diced
2 cloves garlic, finely chopped
olive oil
pinch saffron threads
½ cup dry white wine
4 potatoes, cut into chunks
2 cups fish or chicken stock
500g salmon fillets, skin and bones removed, cut into 5cm chunks
sea salt and freshly ground black pepper

1              Place fennel, celery, leek, carrot and garlic with a splash of oil in a large saucepan, cover and cook, over a medium heat, stirring
occasionally, for 8-10 minutes or until fennel and leek are soft and translucent.

2              Meanwhile, soak saffron in wine. Add potatoes, stock and wine mixture to pan, bring to the boil, reduce heat and simmer,
stirring occasionally, for 15-20 minute or until potatoes are tender.

3              Add salmon, mixing gently to combine and simmer for 4-5 minutes longer or until fish is cooked. Season to taste with a good grind of salt and black pepper.

Serving suggestion: Ladle into bowls and scatter with chopped
fennel tops.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Celery, carrot, garlic,
potatoes:
Krismaw Gardens – Hastings; Leek, fennel: The Chef’s Garden @ Epicurean – Hastings; Saffron: Terrza Saffron – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using saffron:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Mussels in Tomatoes & Saffron

Mussels in Tomatoes & Saffron

 

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