Mediterranean fish stew

No more mediterranean fish soup for us. I have discovered that that soup is just the basics of fish soup. This is the real stuff, a much more complex blend of different flavours. In a saucepan, cook 1 finely chopped onion, 1 finely chopped fennel, 3 finely chopped celery sticks and 5 garlic cloves thinly sliced in olive oil at low heat for 15 minutes until the vegetables are soft and beginning to brown. Add 1 can of chopped tomatoes, 1 tsp of mixed herbs, 1 bay leaf, 1 tbsp of fresh oregano finely chopped, 1 tsp of saffron strands and the juice of 1 orange. Bring to the boil and simmer for 5 minutes. Add 3 tbsp of white wine and 750 ml of fish stock, bring to the boil and simmer for 20 minutes. Add 500g of fish ( I used cod fish and salmon, cut into 5cm cubes) and simmer for 3 minutes. Add 225g of prawns and continue cooking for 5 minutes. Serve with crusty bread.

M's verdict: 9/10
N's verdict: 9/10

It's my best fish dish so far.