Heat a frypan over medium-high heat with 2 tbsp olive oil. Slice celery, capsicum and spring onions, add to pan as you go. Cook for 5 minutes until softened.
2. Add tomatoes & simmer
Stir in buckwheat, saffron, 1 crumbled stock cube and 1 tsp curry powder. Cook for 3 minutes until fragrant. Chop tomatoes and add to pan. Pour in 3 cups water. Cover and simmer for 15 minutes until buckwheat is tender.
3. Make the dill aioli (optional)
Finely chop dill fronds (reserve half for garnish) and crush 1/2 garlic clove. Combine with lemon juice and 1/4 cup mayonnaise or yoghurt.
4. Add the fish
Cut fish fillets into smaller pieces. Add to stew and stir through. Simmer for 3-5 minutes until fish is cooked. Season to taste with salt and pepper.
5. Finish and plate
Divide stew among bowls. Serve with dill aioli to taste and garnish with remaining chopped dill.
The dill and lemon juice can be added to the stew as a garnish instead of making the aioli if preferred.
No fish option - white fish fillets are replaced with chicken breast fillet. Dice and add to pan along with the aromatics. Simmer with tomatoes for 10-15 minutes until cooked through.
Celery, 2 sticks
Red capsicum, 1
Spring onions, 1/2 bunch *
Buckwheat, 1 packet (150g)
Saffron, 1 packet
Dill, 1 packet
Lemon, 1/2 *
White fish fillets, 2 packets
From your pantry
Olive oil, salt, pepper, stock cube (1), curry powder, mayonnaise or natural yoghurt (optional), garlic (1/2 clove)