Tomato and saffron fish pies

1.Combine stock, bay leaf and saffron in medium saucepan. Bring to the boil; simmer, covered, 5 minutes.

2.Preheat oven to 220°C/425°F. Oil six 1-cup (250ml) ovenproof dishes.

3.Meanwhile, heat oil in large saucepan; cook onion, garlic, chilli and capsicum, stirring, until vegetables are tender. Add undrained tomatoes and hot stock mixture. Bring to the boil; simmer, uncovered, about 10 minutes or until thickened slightly. Remove from heat, stir in fish and parsley; season. Divide mixture among dishes; place on oven tray. Top each dish with two or three slices of bread. Spray bread with oil.

4.Bake uncovered, about 15 minutes or until bread is crisp.