I usually make this fish stew with saffron and fennel with whatever I have at home, and that's why I don't use any particular measurements in this recipe. I just kind of wing it and adapt the size of the batch depending on how many we are around the table. The fish stew with saffron and fennel tastes just as well the day after so it doesn't matter if you don't manage to eat it all in one sitting.

Instructions:

Peel and chop the root vegetables. You can use whichever root vegetables you want, but try to avoid beets since they will give the stew a pink tint.
Shred the leek.
Pan-fry root vegetables and onions in butter, in a large pot. Add tomatoes after a few minutes.
Season with ground fennel seeds (around a teaspoon), saffron and a little salt.
Add enough stock or water to cover the vegetables. Let it simmer until the root vegetables are soft.
Add a little cream to the sauce and season with spices. Don't let the sauce get too thin though.
Put small pieces of fish in the pot, let it cook for another few minutes until the fish is ready. The meat will separate easily when it's done, use a fork to check if it's done.
Finish by adding some shellfish of your choice, if you want to.

Serve the stew with seasonal vegetables and a nice slice of bread.

Recipe: Sara Bäckmo
Photo: Maria Fors Östberg