Name: Fish stew with fennel, fire roasted tomatoes and garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
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

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