One to try from Thomasina Miers.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \u00a015 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \u00a045 mins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nPreheat the\u00a0oven to 180\u00b0C\/350\u00b0F\/Gas 4.<\/p>\n In a large casserole over medium heat, sweat the onions, fennel, sliced garlic, fennel seeds, chilli and saffron for 10 minutes. Season generously with salt and pepper. Add the chopped garlic and cook for another 5 minutes. Add the tomatoes, breaking them up with a wooden spoon, before adding the stock and potatoes. Simmer for 20-25 minutes, or until the potatoes are cooked.<\/p>\n While the potatoes are cooking, bake the almonds in the oven for 5-10 mins until they are a pale golden colour. Roughly chop the almonds to make a coarse crumb before stirring in the paprika and 1 teaspoon salt.<\/p>\n When the potatoes are cooked, stir the fish into the stew and cook for 5 minutes or until the fish chunks are just cooked through.<\/p>\n Spoon into hot bowls and sprinkle over some of the spiced almond crumb.<\/p>\n<\/div>\n |