Photo of Haddock-and-Potato Stew with Saffron by WW

Haddock-and-Potato Stew with Saffron

Points® value
Total Time
40 min
10 min
30 min
This brightly flavoured stew takes inspiration from Scandinavian seafood dishes that pair chunks of sweet fish with saffron and potatoes. Saffron adds a brilliant golden color to the broth and a deep, earthy flavor. It’s a bit expensive, however, so feel free to substitute a few pinches of turmeric instead.


Cooking spray

2 spray(s)

Uncooked fennel bulb

½ item(s), finely chopped


2 clove(s), large, chopped

Canned crushed tomatoes

1½ cup(s)

White wine

½ cup(s), dry


¼ tsp(s)

Table salt

½ tsp(s), or to taste

Black pepper

¼ tsp(s)

Russet potato

16 oz, (2 8-ounce) peeled and cut into 1/2-inch cubes

Uncooked haddock fillet

1 pound(s), skinless, or other firm white fish, cut into large chunks

Fresh dill

1 tbsp(s), chopped, or parsley

Fresh lemon with peel

1 item(s), (4 wedges)


  1. Coat large saucepan with nonstick spray and place over medium- high heat. Add fennel and garlic and cook, stirring, until fennel is just softened, about 5 minutes. Stir in tomatoes, wine, saffron, salt, and pepper and bring to boil.
  2. Stir in potatoes, cover pan, and simmer until potatoes are just tender, about 12 minutes.
  3. Gently stir in haddock, cover, and simmer until fish is firm and opaque, about 6 minutes. Ladle stew evenly into 4 serving bowls and sprinkle with dill or parsley. Serve with lemon wedges.
  4. Serving size: 1 1/2 cups