Fish Stew with Green Olives, Capers and Saffron

Name: Fish Stew with Green Olives, Capers and Saffron
Ingredients: 2 pounds Halibut, skinned and cut into 2 inch cubes, or any firm white fish; 2 tablespoons extra virgin olive oil; 1 medium yellow onion, chopped; 2 garlic cloves, minced; 2 shallot, peeled and finely chopped; 1 pinch of toasted saffron threads, or 1/2 teaspoon tumeric; 1 fennel bulb, thinly sliced, save some fronds for garnish; 1 cup dry white wine; 1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes, broken up with hands; 1 tablespoon fresh thyme, leaves removed and roughly chopped; 1 teaspoon toasted fennel seeds; 1/2 cup pitted green olives; 2 tablespoons capers; 2 tablespoons chopped fresh parsley; Zest of one lemon; Juice of one lemon

Fish Stew with Green Olives, Capers and Saffron was pinched from <a href="http://www.tuttorossotomatoes.com/recipes/detail/white-fish-stew-with-green-olives-capers-and-saffron" target="_blank">www.tuttorossotomatoes.com.</a>

INGREDIENTS

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2 pounds Halibut, skinned and cut into 2 inch cubes, or any firm white fish

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2 tablespoons extra virgin olive oil

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1 medium yellow onion, chopped

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2 garlic cloves, minced

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2 shallot, peeled and finely chopped

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1 pinch of toasted saffron threads, or 1/2 teaspoon tumeric

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1 fennel bulb, thinly sliced, save some fronds for garnish

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1 cup dry white wine

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1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes, broken up with hands

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1 tablespoon fresh thyme, leaves removed and roughly chopped

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1 teaspoon toasted fennel seeds

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1/2 cup pitted green olives

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2 tablespoons capers

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2 tablespoons chopped fresh parsley

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Zest of one lemon

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Juice of one lemon

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