Bullinada

2 tbsp extra-virgin olive oil

1 brown onion, diced

6 cloves garlic, minced or grated

¼ tsp saffron threads grind with salt and then add

1/2 tsp fennel seeds, crushed

Pinch salt

1/4 cup boiled water

600ml good quality fish stock

¾ cup dry white wine

500g new potatoes, peeled and sliced into rounds

1 large peel of orange zest, sliced into thin strips

Salt and black pepper

500g skinless fish fillets, such as haddock or cod

1/2 cup prepared mayonnaise

Juice of ½ lemon, plus more to taste

½ tsp paprika pepper, plus more for serving

½ tsp chilli flakes

2 tbsp chopped flat-leaf parsley leaves, plus more for serving

In a large pot, heat oil over medium. Add onions, stirring occasionally, and cook until they begin to soften, about 8 to 10 minutes. Stir in the minced garlic and cook until fragrant and lightly golden, 1 minute.
Add the saffron and fennel seeds to a pestle and mortar along with a good pinch of salt, grind until you get a powder-like consistency. Add some hot water, give it a swirl then pour into the pot along with fish stock and wine.
Stir in the potato, orange peel, season generously with salt and black pepper. Bring to a simmer, cover, and cook for about 25 minutes, until potatoes are tender. Remove the orange strips.
Pat the fish fillets dry with some kitchen towel, season fish with salt and pepper. Add the fish fillets to the pan, submerging in the stock and turn down the heat to its lowest setting. Let the fish cook through (about 2 minutes depending on size) and once cooked break into large chunks. Turn off the heat.
In a small bowl, combine the mayonnaise, lemon juice, paprika, chilli flakes and parsley. Slowly stir in a ladle of the warm stock into mayonnaise mixture to temper it. Finally, add the mayonnaise mixture to the soup and let everything heat through gently, without simmering. Check seasoning and serve warm.