Chunky fish stew with cheese toasts

Serves: 1

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 1 tablespoon(s) olive oil
• 1 small onion, fi nely chopped
• 2 clove(s) garlics, 1 crushed; 1 halved
• 1 pinch(es) dried thyme
• 125 gram(s) (4½oz) fennel, chopped
• 50 ml dry Martini
• 400 gram(s) passata
• 1 pinch(es) saffron threads
• Juice and zest of 1 orange
• 200 gram(s) skinless cod fi llet, cut into large chunks
• 4  thin slices of baguette
• 50 gram(s) Emmental cheese, grated

Method

1. Put the oil in a large saucepan and set over a low heat. Add the onion, crushed garlic, thyme and fennel and sauté, stirring occasionally, for about 6-8 minutes or until soft but not browned. Add the Martini and let it bubble, uncovered, until the liquid has reduced to almost nothing.
2. Add the passata, saffron, orange juice and zest and 200ml (7fl oz) cold water. Increase the heat to medium and cook for 10 minutes. Add the cod and cook gently for a further 2 minutes, then taste and season as necessary.
3. Meanwhile, preheat the grill to high. Toast the baguette slices under the grill until lightly golden on both sides. Rub the halved garlic over each slice and sprinkle with the cheese. Ladle the stew into warmed serving bowls. Sit two cheese-topped toasts on top and serve immediately.

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