Protein 2 portions per serve
Carbohydrates 5g per serve
Heat oil, in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes or until onion is soft. Add fennel slices and celery. Cook, stirring often, for 8 minutes or until fennel is soft.
Add stock, can of tomatoes, tomato paste, water, bay leaves, basil, saffron salt & pepper. Stir to combine. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes.
Cut fish into large pieces. Add to tomato mixture. Cover. Cook, stirring occasionally, for 3 minutes or until fish is cooked through.
Stir through parsley, lemon rind and cayenne pepper. Spoon in to serving bowls.