Simple Fishermans Stew

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from Suzanne Banfield - Basking Ridge, NJ
Serves 4

Ingredients:

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 1 fennel bulb, trimmed, sliced, fonds reserved
• 1 orange
• 1/4 teaspoon saffron
• 1 Manischewitz® Rice Pilaf Mix
• 6 ounces grape or cherry tomatoes, halved
• 1 1/2 pounds cod or red snapper, cut into large chunks
• 3 cups Manischewitz® Vegetable Broth
• Salt
• Pepper
• Water

Preparation:

In a large soup pot with a lid, heat oil over medium heat for about 1 minute. Add onion and fennel sprinkle with salt and pepper and cook about 5 minutes. Cut a two-inch strip of zest from the orange juice the orange. Add the zest, orange juice, saffron, vegetable broth, water and rice pilaf mix to pot. Bring to a boil reduce heat, cover and simmer over low heat for 20 minutes. Add tomatoes and cod simmer for 3 minutes. Remove from heat and allow to stand, covered, for 5 minutes. Ladle stew into wide shallow bowls garnish with remaining fennel fronds.