fish stew and brown rice

Last night I was definitely glad to have food in the freezer. My mammoth fish-cooking day after going to Atlanta paid off, with a pot of fish stew in the freezer ready to heat up for myself and friends after a very long day's work. With the addition of some fresh leeks and good nutty brown rice, it warmed us up well against the cold that is both inside and outside my house. Simple fish stew seems to be something that no-one knows or thinks to make very much, despite the fact that its economy and ease would make it one of the most useful recipes. Basically the usual base of onions, garlic and some ginger, a little chilli, saffron if you have it, add the fish when the onions are softened, add lots of tomatoes, maybe a finely chopped red pepper (both skinned if you can be bothered), water or stock to cover, some leeks, season and simmer. Nothing very precise or difficult about all that. Any old fish will really do (I used cod cheeks and salmon offcuts) and it's a very satisfying supper that with a little jazzing up will do for the dinner party.