Ingredients

350ml

good quality fish or vegetable stock

50g

onion, diced

160g

butternut squash, peeled and diced

garlic clove, crushed

50g

courgette, sliced

a pinch

crushed chill flakes (optional)

a pinch

saffron threads

bay leaf

260g

mixed firm fish fillets, e.g. cod, sea bream, sea bass, red mullet, salmon, cut into chunks

a handful

flat-leaf parsley, chopped

to taste

sea salt & black pepper

"A colourful and surprisingly speedy supper. You can use virtually any firm-fleshed fish fillets." Reproduced with kind permission from Petronella Ravenshear's The HBD Cookbook. Published by Harper Collins.

Serves 2

Method

Put 3 tbsp of the stock into a large saucepan over a low to medium heat. Add the onion, butternut squash and garlic and cook for 8-10 minutes, stirring occasionally until they have softened. If they start to become dry, add a little more stock. Take care that they do not brown.
Stir in the courgette, chilli flakes (if using) and saffron. Cook for 1 minute and then add the remaining stock and bay leaf.
Bring to the boil, then reduce the heat immediately to barely a simmer and cover the pan. Cook gently for 10 minutes, or until the vegetables are tender. Add the fish ad simmer for a further 5 minutes, or until it is just cooked and opaque. Check the seasoning, adding salt and pepper to taste and stir in the parsley.
Ladle into 2 shallow bowls, dividing the fish equally between them. Serve immediately.