Haddock and Clam Stew with Fennel and Carrots
Rinse and trim fennel and carrots. Peel carrots and finely chop both carrots and fennel. Peel onion and cut into rings. Heat oil in a pot. Add onion, fennel and carrot and sauté briefly. Deglaze with white wine.
Dice haddock. Rinse clams thoroughly. Place fish and clams on top of the vegetables. Cover and simmer, 6-8 minutes.
With a skimmer or slotted spoon, lift vegetables, fish and clams from cooking liquid. Keep warm. Stir saffron and cream into cooking liquid and simmer until slightly thickened. Season with salt and pepper. Place vegetables and seafood in the sauce and let stand briefly. Sprinkle with chervil and serve with rice, if desired.