2 teaspoons olive oil
1 (6 oz. bulb) fennel, diced (1/4-inch)1 1/2 (6 oz.) cups leeks, thinly sliced1/4 cup white wine3 cups fish stock1 (14 1/2 oz.) cans diced tomatoes in juice1 cup Lindsay® Ripe Pitted Olives, halved1 1/2 teaspoons thyme, chopped1 teaspoon Kosher salt1/4 teaspoon coarsely ground black pepper1 bay leaf1 orange peel, 1-inch thick piece1 pinch saffron1 pound boneless, skinless cod or other white fish, cut into 2-inch pieces1 tablespoon lemon juice
1 (6 oz. bulb) fennel, diced (1/4-inch)1 1/2 (6 oz.) cups leeks, thinly sliced1/4 cup white wine3 cups fish stock1 (14 1/2 oz.) cans diced tomatoes in juice1 cup Lindsay® Ripe Pitted Olives, halved1 1/2 teaspoons thyme, chopped1 teaspoon Kosher salt1/4 teaspoon coarsely ground black pepper1 bay leaf1 orange peel, 1-inch thick piece1 pinch saffron1 pound boneless, skinless cod or other white fish, cut into 2-inch pieces1 tablespoon lemon juice
Directions:
Heat oil in a large saucepot over medium heat. Add fennel and leeks, cover and cook over low heat for 10 minutes, stirring occasionally. Remove cover, pour in white wine and cook for 1-2 minutes. Add stock, tomatoes, olives, thyme, salt, black pepper, bay leaf, orange peel and saffron. Turn heat to high and bring to a boil. Then cover, turn heat down to low and simmer for 10 minutes. Remove cover, stir in fish and cook for 2-3 minutes over medium heat, until fish is opaque. Remove from heat and stir in lemon juice.
Kitchen Tips:
*Substitute 1 1/2 cups chicken broth and 1 1/2 cups clam juice if fish stock is unavailable.
Serving suggestion: Serve with toasted or grilled rustic white bread or top with garlic croutons.
* lindsayolives.com
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