Ingredients

• 1 tbsp Basil (chopped)
• 2 whole Bay Leaves
• 1 pinch Black Pepper (ground)
• 240 g Brown Onions (chopped finely)
• 1 whole Can of Diced Tomatoes
• 1 pinch Cayenne Pepper (as per taste)
• 100 g Celery (chopped)
• 2 whole Fennel Bulb (trimmed, thick outer leaves removed, thinly sliced)
• 3 cups Fish Stock (Campbell's Real Fish Stock, Liquid)
• 2 clove Garlic (crushed)
• 2 tsp Lemon Zest
• 1 pinch Lite Salt
• 1 tbsp Olive Oil
• 2 tbsp Parsley (flat leaf, fresh, chopped)
• 1 pinch Saffron
• 2 tbsp Tomato Paste
• 0.50 cup Water
• 720 g White fish fillets (Firm Fish Appropriate for Stewing)

Instructions

• 1. Heat oil in a large saucepan over medium heat, add onion and garlic and cook stirring until onion is soft, add fennel slices and celery, cook until fennel is soft.
• 2. Add stock, can of tomatoes, tomato paste, water, bay leaves, basil, saffron salt and pepper and stir to combine. Cover with a tight-fitting lid and bring to the boil, reduce heat to medium-low and simmer for 20 minutes.
• 3. Cut fish into large pieces, add to tomato mixture cover. and cook, stirring occasionally for 3 minutes or until fish is cooked through.
• 4. Stir through parsley, lemon rind and cayenne pepper. Spoon in to serving bowls.