1 tsp saffron
2 skinless white fish fillets (approx. 150g each)
400ml fish or vegetable stock
4 tomatoes, quartered
10-12 basil leaves
2 tbsp. chopped parsley, to serve
Put the saffron in a large bowl and add 3 tbsp warm water. Leave to infuse for 10 minutes.
Add the fish to the bowl and turn to coat on both sides. Leave for 10 minutes. Pour the stock into a saucepan set over a medium heat and add the tomatoes and basil. Bring to a simmer.
Add the fish fillets and all the saffron-infused water to the pan. Top up with extra water to cover the fish if needed. Poach for 5-7 minutes, until the fish is opaque throughout and flakes easily.