Prep time 10 mins Cooking time 15 mins Serves 4 100g beef sausages, sliced 30g dried olives 2 garlic cloves, minced 1 tsp allspice 2 bay leaves 1 tbsp sugar 1 1/2 cup fish stock Saffron, a pinch 2 cups passata 1 wedge preserved lemon (pith and flesh removed), chopped 700g hake fillets, cut into chunks 2 tsp chopped fresh parsley Saffron aioli and croutons, to serve 1 Place sausages, olives and garlic in a large pan over a medium heat. Sauté until golden brown. 2 Add the allspice, bay leaves, sugar, 1/2 cup stock and saffron. Bring to a boil then reduce the heat and simmer for 5 minutes. 3 Add passata, remaining stock and lemon. Simmer for 5 minutes, then gently add the fish and continue to simmer for 2-3 minutes. 4 Switch off the heat, stir through the parsley and allow the pan to stand, covered, for 5 minutes. Season well and serve with aioli and croutons.