This recipe provides a delicious golden broth as well as moist tasty fish; the fennel adds a delicious mild aniseed flavour and the saffron contributes a heady aroma. It would also make a delicious soup for 6 people with the fish cut into bite-sized chunks.
1 tablespoon extra virgin olive oil
1 brown onion, diced
1 bulb baby fennel, diced, fronds chopped and reserved for garnish
2 cloves garlic, finely sliced
½ teaspoon fennel seeds
Salt flakes and freshly ground black pepper, to taste
½ cup dry white wine
3 cups fish stock
Large pinch saffron threads
2 large ripe tomatoes, seeded and chopped
4 x 180g pieces Blue-Eye Trevalla fillet, skin off, bones removed
Crusty bread, to serve
Preheat oven to 180°C.
Heat a heavy baking dish on the stovetop over a medium heat. Add oil, onion, diced fennel bulb, garlic, fennel seeds, salt and pepper and cook, stirring occasionally, until the onions are translucent and soft. Add wine, cook for a couple of minutes, then add stock, saffron and tomato. Place the fish in the baking dish, cover tightly with foil and place in the oven.
After 5 minutes, turn the fish, cover and return to the oven for a further 2 minutes or so, until flesh flakes easily when tested with a fork.
Place the vegetables in the centre of deep plates or wide bowls. Stir fennel fronds through cooking liquid. Place a piece of fish on top of the vegetables and spoon some of the cooking liquid over the fish. Serve immediately with crusty bread.
Atlantic Salmon, Coral Trout, Emperor, Goldband Snapper, Hapuku, Ling.