For the fish and vegetable stew with saffron, first wash the vegetables and cut into bite-sized slices or cubes. Chop the tomatoes finely. Finely chop the spring onion and fry in olive oil until translucent.
Add the vegetable cubes and continue to fry. Pour in warm vegetable stock and simmer covered at low temperature for 10 minutes.
Add the saffron threads and stir well to turn the liquid yellow. Add in one or two handfuls of pasta and simmer for about 6-7 minutes.
Meanwhile, cut the fish fillets into larger cubes and then let them steep in the vegetable stew. (Do not bring to the boil again!).
Season the stew with salt, pepper, rosemary and cayenne pepper.