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1
Heat the oil in a medium Dutch oven over low heat. Add the shallot, leek, and fennel, and cook for 15 minutes, until all the vegetables are very soft but not browned. Add the garlic and cook for another 5 minutes, then turn the heat up and add the wine. Let it come to a boil, then return the heat to low, cover, and let the vegetables cook for 5 minutes, until very tender, checking periodically to make sure there's still plenty of liquid in the pot
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2
Add the salt, tomatoes, saffron water, smoked paprika, cayenne, and 1 cup of water. Stir to combine, then bring to a boil. Let simmer gently for about 15-20 minutes, partially covered, to let the flavors meld. Taste for salt.
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3
While the stew is cooking, bring a large pot of salted water to boil for the spaghetti. Put the pasta in about 5 minutes before adding the fish to the stew. Cook according to package directions, then drain and toss with a tiny bit of olive oil
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4
Add the fish, toss to distribute, then cover the pot and cook 2-4 minutes, until the fish is cooked through. Mix in the red wine vinegar.
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5
Scoop a portion of spaghetti onto each plate. Distribute the fish stew evenly over the pasta. Sprinkle with parsley and grind lots of fresh pepper. Serve hot.
