The subtle combinations of meaty monkfish, delicate haddock, aniseed fennel, and the light scent of saffron marry well

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1 tbsp olive oil 1 cup dry white wine
1 onion, finely chopped 2 x 14oz (400g) cans chopped tomatoes
salt and freshly ground black pepper 2 cups hot light vegetable stock for the slow cooker
1 sprig of thyme (3 cups for the traditional method)
3 garlic cloves, finely chopped pinch of saffron threads
1 fennel bulb, trimmed and finely chopped 7oz (200g) monkfish, cut into bite-sized pieces
1 red chile, seeded and finely chopped 7oz (200g) haddock loin, cut into bite-sized pieces
in the slow cooker PREP 15 MINS COOK 10 MINS PRECOOKING;
AUTO/LOW 8 HRS OR HIGH 4 HRS

 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper and throw in the thyme.

 Add the garlic and fennel, and cook gently for a further 5 minutes until the fennel begins to soften.

 Stir in the chile and cook for 1 minute, then increase the heat, add the wine, and let it bubble for a minute. Transfer everything to the hot slow cooker, add in the tomatoes and stock, and stir in the

 saffron. Cover with the lid and cook on auto/low for 8 hours or on high for 4 hours.

 Use an immersion blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth. Return to the slow cooker. Taste and season as needed, then add the fish, put

 the lid back on, and leave for about 10 minutes or until the fish is opaque and cooked through. Ladle into warmed bowls and serve with white crusty bread. Garnish with chopped fennel fronds, if you like.

 traditional method    PREP 15 MINS COOK 1 HR

 Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper and throw in the thyme. Add the garlic and fennel, and cook

 gently for a further 5 minutes until the fennel begins to soften.

 Stir in the chile and cook for 1 minute, then increase the heat, add the wine, let it bubble for a minute, and then add in the canned tomatoes and stock. Add the saffron, bring to a boil, then

 reduce to a simmer and cook gently, partially covered with the lid, for about 45 minutes. Take care that the sauce doesn’t dry out, topping it up with a little hot water if needed.

 Use an immersion blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth and return to a clean pan. Top up with a little hot water—you will probably need

 about 11⁄2 cups in total—and simmer gently. Taste and season as needed, then add the fish, put the lid back on, and cook on a low heat for 6–10 minutes or until the fish is opaque and cooked through. Ladle into warmed bowls and serve with white crusty bread. Garnish with chopped fennel fronds, if you like.

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