400 grams chopped tomatoes
20 small potatoes , peeled and halved
1 teaspoon dried oregano
1-2 bay leaves
1 handful flat leaf parsley
-Heat oil in a large, heavy based saucepan over medium heat.
-Chop fish into 2 cm pieces and, working in batches, lightly cook on both sides.
-Lightly cook potatoes for a couple of minutes on each side until brown.
-Remove and set aside.
-Add saffron threads and onion to the saucepan, then add wine.
-Simmer for one minute, add stock, celery, potatoes, oregano and bay leaves.
-Bring to boil and then reduce heat and simmer for 20 minutes.
-Just before serving, return fish to the saucepan.
-Add chopped parsley and season to taste.