Seafood Stew with Saffron & Fennel

Recipe:
Preheat the oven to 180°C/160°C fan.

Slice the fennel into 8 wedges and lay on a baking tray. Dress with olive oil and salt. Place in the oven and cook for 15 minutes until caramelised and soft.

Place a large saucepan on a medium-high heat and add a tablespoon of olive oil. Add the leek, a pinch of salt and sweat until sweet and tender. Add the celery and repeat the process. Add the garlic and sweat down for a further 2 minutes before adding the saffron and vegetable stock. Bring to the boil and turn down to a simmer.

Add the fish chunks and cook for 1 minute before adding the mussels and prawns. Cook for a further 2 minutes, or until the mussels have opened.
Add half the dill, a good squeeze of lemon juice and taste. Add seasoning if required.

Remove the fennel from the oven, sprinkle the last of the dill over it and another squeeze of lemon juice before serving on top of the stew with a good drizzle of olive oil.