Aljotta

Method

Heat olive oil in a large pot and gently fry the onion until softened, then add garlic and cook for one minute. Stir in tomato puree and cook for two minutes, then add canned tomatoes and break them down slightly. Pour in the fish stock and bring to a simmer, seasoning with salt, pepper, chilli flakes and saffron. Add the diced fish and simmer for 8-10 minutes until cooked through and tender. Finish with fresh chopped coriander and adjust seasoning to taste. Serve hot in bowls with crusty bread for dipping.