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 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