- Portion size 4 servings
Peel potatoes if desired; cut potatoes and carrots into finger-size sticks. Set aside.
Remove any membrane from fish; cut into 1-inch (2.5 cm) cubes. Sprinkle with half each of the salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook fish for 4 minutes or until opaque and barely flakes when tested with fork. Transfer to plate.
Add potatoes, carrots, onions, garlic, thyme, bay leaf and remaining salt and pepper to skillet; cook over medium heat, stirring often, for 4 minutes.
Stir in stock, wine and saffron; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes or until vegetables are almost tender. Stir in tomatoes; simmer, uncovered, for about 15 minutes or just until vegetables are tender.
Return fish to pan; cook for about 2 minutes or until steaming. Discard bay leaf. Serve sprinkled with parsley.