Southern French bourride with salmon, cod and fennel

How to make it

1. 1

   Heat the olive oil in a large casserole or saucepan over medium heat.

2. 2

   Add the sliced fennel, sliced leek, carrot and finely chopped garlic. Sauté for 4–5 minutes until the vegetables have softened without taking on much colour.

3. 3

   Crush the saffron with a pinch of salt and stir it into the pot so it releases its aroma and golden colour.

4. 4

   Pour in the hot fish stock and the lemon juice. Bring to the boil, then cover and simmer for about 8 minutes until the root vegetables are almost tender.

5. 5

   Add the broccoli florets. Lower the heat so the broth is barely simmering.

6. 6

   Gently add the cubes of salmon and cod. Cover and poach the fish for 4–5 minutes until heated through and flaking nicely.

7. 7

   Mix the crème fraîche, Dijon mustard and grated lemon zest in a small bowl.

8. 8

   Take the pot off the heat. Gently stir the crème fraîche mixture into the broth so the stew turns creamy without breaking up the fish. Season to taste with salt and black pepper.