Peel and finely chop the onion. Peel the garlic cloves and thinly slice them. Trim the base and any woody tips off the fennel bulb, saving any feathery fronds for later. Halve the fennel then chop it into small pieces.

Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Slide in the onion, fennel and garlic. Add a pinch of salt and pepper and 1 tsp smoked paprika. Fry the veg for 8-10 mins, stirring occasionally, till lightly browned and starting to soften.

While the veg fry, peel the potatoes and slice them into small bite-size pieces. Fill and boil your kettle.

When the veg in the pan have softened, add the potatoes. Tip in the tinned tomatoes along with 300ml boiling water. Crumble in the stock cube and sprinkle in the saffron powder. Stir well to combine. Bring to the boil, then cover the pan with a lid and reduce the heat to a gentle simmer. Cook for 15-20 mins, till the potatoes are tender.

When the potatoes are cooked, add the fish to the pan and stir to coat in the sauce. Pop the lid back on and cook for 5 mins, till the fish is flaky and cooked through.

Squeeze in the juice of half of the lemon. Taste and add more salt and pepper or lemon juice, if needed. Divide the stew between 2 warm bowls and serve topped with a handful of rocket leaves.