// Fifteen Minute Fish Stew //
Dice up a carrot and a celery stalk and soften in some olive oil in a saucepan. Slice up some fennel, red peppers and shallots and add to the pan with a big pinch of smoked paprika and simmer gently.
When softened, add some vegetable stock, a few threads of saffron and a squeeze of lemon. Bring stock to the boil and add a few baby potatoes.
When they're done after a few minutes, lower the heat and throw in whatever fish and shellfish you fancy (this time it was chunks of cod, shrimp and cockles, but mussels, clams, salmon and squid are equally welcome).
When only just cooked through, serve with a scattering of parsley or tarragon, and a very cold glass of vermouth.