Provencal Fish Stew | Emerils.com

Ingredients

• 4 cups Fish Stock, or
• canned chicken broth
• 3 cups seeded and chopped tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Pernod
• 1 tablespoon chopped garlic
• 10 saffron threads
• 1 cup thinly sliced fennel bulb
• 10 ounces cod fillet, cut into 1-inch cubes
• Salt and freshly ground black pepper to taste
• 4 slices of French bread, about 1-inch thick
• 2 tablespoons olive oil
• 1 clove garlic, cut in half