Moosewood's Italian Fish Stew

Ingredients

• 3 garlic cloves, minced
• 2 cups onions, chopped
• 2 tablespoons olive oil
• 2 teaspoons fennel seeds, ground
• 1/2 cup dry white wine (only use what you would drink!)
• 4 cups cubed potatoes
• 4 cups fennel (often referred to as Anise)
• 28 ounces plum tomatoes, undrained
• 1 tablespoon dried rosemary (use a tea strainer) or 2 fresh rosemary sprigs
• 1 pinch saffron (generous!)
• 1 lb halibut fillet or black-tip shark fillet or cod fish fillet (a firm fish fillet)
• salt and pepper

Directions

1. 1

   Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).

2. 2

   Add the ground fennel and white wine andd cook for two minutes.

3. 3

   Add the chopped fennel, potatoes, tomatoes, clam juice and orange peel.

4. 4

   Place the rosemary in a tea ball or make a boquet garni and add it to the stew.

5. 5

   Bring to a boil, lower the heat and simmer for 20 minutes.

6. 6

   Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).

7. 7

   Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.

8. 8

   ENJOY!