MEDITERRANEAN FISH STEW

Place 1/2 tsp of saffron threads in a small bowl , pour 1 tbs of hot water over the saffron threads and stand for 20 minutes or until needed . Heat a large pan over a medium heat , add 2 tbs of rice bran oil . When the oil has heated but not smoking ,add 700gm of sea perch , cut into 4cm cubes . Saute until the fish cubes are seared on on all sides , then remove and set aside . Add an extra 1 tbs of oil to the pan and add 1 large leek that has been thinly sliced . (white stalk only ), and cook over a medium heat until the leak softens . Add 2 tbs of minced garlic , stir through . Stir in 1 cup of dry white wine and the safron with its soaking liquid and continue to cook for 2 minutes . Add 1 x 400gm can of diced tomatoes and 1/4 cup of chopped flat leaf parsley , and cook until the sauce thickens . Return the fish to the pan and simmer over low heat until cooked through , about 5 minutes . Serve immediately with a grain of your choice .