Fish stew with fennel, fire roasted tomatoes and garlic

Ingredients

• 3 cups Seafood Stock or Fish stock (substitute with 2 cups clam broth and 1 cup water)
• 1 14 ounce can fire roasted diced tomatoes
• 4-6 cloves garlic, finely chopped
• 1 small fennel bulb, thinly sliced and coarsely chopped
• 8-10 saffron threads
• 1 cup white wine (optional, you can substitute with additional broth)
• Extra virgin olive oil
• 12-16 ounces halibut or cod, cut into 1 inch cubes
• Salt and pepper to taste
• 4 slices French bread
• 1 clove garlic, cut in half

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Preparation

• In a medium to large stock pot heat a little olive oil over medium heat.
• Saute the fennel until wilted and then add the garlic and saute a few minutes more.
• Next add the tomatoes, saffron threads, and white wine.
• Bring to a boil and then simmer on low for a minute or two. Add the fish stock and bring to a boil.
  
• Reduce the heat to low and add the fish. The fish will cook quickly, about five minutes.
• Season with salt and pepper to taste. While the stew is simmering heat the oven to 400F.
• Brush olive oil on both sides of the french bread slices, sprinkle with a little salt and place in the oven to toast.
• When the bread is toasted, remove from the oven and rub a halved garlic on each toast.
  
• Place one toast in each of the four soup bowls.
• Ladle the stew over the toasts and serve immediately.

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