Barramundi arroz a banda

Use a sharp knife to remove skin from barramundi fillets. Combine skin with stock, bay leaves, peppercorns and fennel seeds in a medium saucepan over medium heat and bring to a simmer. Cook for 20 minutes. Combine saffron threads with ¼ cup warm stock and set aside for 20 minutes. Dice barramundi.

Meanwhile, put onion, capsicum and half the garlic and half the olive oil in a large frying pan set over medium heat. Cook for 5 minutes. Add tomatoes and half the parsley, then cook for 10 minutes, until tomatoes have softened and mixture has thickened. Season, transfer to a plate.

Pour remaining oil into same pan, then cook rice for 2 minutes. Pour in vermouth, boil briefly, then add tomato mixture, half the saffron mixture and strain in stock. Once simmering, reduce heat to low, then cook for 25 minutes. Mix in barramundi and cook for 10 minutes, until liquid has been absorbed, and rice is beginning to crackle on base of pan. Remove from heat.

Mix aioli with remaining garlic and remaining saffron. Scatter remaining parsley over, then serve with saffron aioli and lemon cheeks.