Ingredients
1/2 fennel bulb
1 small onion
1/2 rib celery
1 clove garlic
1/2 lb fish fillet (cod is good)
1/2 c dry white wine
1/4 tsp saffron threads
olive oil
chicken broth (low salt)
parsley, chopped
Preparation
Finely chop fennel bulb and onion. Mince garlic. Cut fish fillet into 1-inch pieces.
In a soup pot, heat olive oil (to cover bottom), add fennel, onion and garlic, cook till very soft, 3-5 mins. Add saffron, cook 1 more min.
Add wine, reduce to about 2 TB. Add chicken stock and simmer. Add fish fillets, cook till just done, about 2-3 minutes.
Garnish w/ parsley, serve w/ crusty bread.
