Tips: This is a rich french stew of fish and vegetables, flavored with saffron and herbs. The fish and vegetables, and the soup, and serve separately.

Prep Time: 2 min, plus 10 min infusing
Cook Time: about 45 min

Yield:4

1. Using a mortar and pestle, crumble the saffron and add it to the stock. Stir the mixture and set aside to infuse for at least 10 minutes.
   
   
2. Heat the oil and butter together in a large, heavy-bottomed pan. Add the onion and cook over a low heat, stirring occasionally, for 4-5 minutes, or until softened. Add the garlic, leek, fennel, and potatoes.
   
   
3. Cover and cook for an additional 10-15 minutes, or until the vegetables are softened.
   
   
4. Add the wine and simmer rapidly for 3-4 minutes, or until reduced by about half. Add the thyme, bay leaves, and tomatoes and stir well. Add the saffron-infused stock.
   
   
5. Bring to a boil, cover, and simmer over low heat for 15 minutes, or until all the vegetables are tender.
   
   
6. Add the fish, return to a boil, and simmer for an additional 3-4 minutes, or until all the fish is tender. Add the parsley and season to taste with salt and pepper.
   
   
7. Using a perforated spoon, transfer the fish and vegetables to a warmed serving dish. Serve the soup with plenty of crusty bread.