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Mediterranean Fish Stew with Fennel, Saffron, and Tomatoes - Simple & Fresh

Hello my dears, Mila here! Are you in the mood for a warming dish that transports you straight to the sunny Mediterranean coast? My Mediterranean fish stew with fennel, saffron, and tomatoes is just right for gourmets who love it simple but sophisticated. In my little cat kitchen, I rely entirely on fresh ingredients – the aroma of fennel combined with a fine saffron note and the sweetness of sun-ripened tomatoes is simply unbeatable. This stew is quick to make, incredibly healthy, and brings a true holiday feeling to your table. You don't need any complicated ready-made products, because the strength lies in the quality of nature. I will show you step by step how to prepare this wonderfully light yet aromatic fish dish with ease. Grab your apron and let's get the stove glowing together – your senses will thank you!

Ingredients

Preparation

1

First, clean the fennel bulb (1), remove the hard core, and slice into fine strips. Wash the tomatoes (2) and chop coarsely, while finely mincing the garlic clove (1).

2

Heat the olive oil (15 ml) in a pan and gently sauté the fennel over medium heat for about five minutes until slightly softened.

3

Now add the garlic (1) and sauté briefly, then add the tomatoes (2).

4

Deglaze with the vegetable broth (100 ml) and stir in the saffron threads (1 pinch) so the wonderful aroma can develop.

5

Gently place the white fish fillet (200 g) into the pan, cover with a lid, and let everything simmer gently for about 8 to 10 minutes over low heat until the fish is tender and cooked through. Meow, be careful so the fish doesn't fall apart!

6

Carefully arrange everything on a plate and enjoy immediately.

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