Heat oil in a Dutch oven over Medium heat

Cook shallots and fennel for 5 minutes

Add the chorizo and cook, stirring, until its oil seeps into the shallots and everything starts to smell fragrant

Add coriander and 2 tsp of fennel seed; cook until the shallots are soft and the chorizo is starting to caramelized

Add garlic and bay leaves for 2 minutes

Add tomatoes and wine

Pour boiling water over saffron for 3 minutes, then add to pot

Melt the butter in a frying pan until it foams, darkens and smells nutty

Add the chopped garlic, breadcrumbs, rosemary, lemon zest, remaining teaspoon of fennel seeds, and chilli flakes

Season generously, then stir-fry on a medium-high heat for 5 to 8 minutes, until the breadcrumbs are golden and it smells delicious

Stir in the parsley and take off the heat

Rinse the couscous in cold water and fold into the stew

Lay in the pieces of fish, pushing them down gently into the liquid, and simmer for 5 to 6 minutes, until they turn opaque

Ladle the stew into shallow bowls, top with a generous sprinkle of crumbs, and serve