Fish stew recipe with fennel, roasted tomatoes & garlic

Name: Fish stew recipe with fennel, roasted tomatoes & garlic
Ingredients: 3 cups Seafood Stock or Fish stock (substitute with 2 cups clam broth and 1 cup water); 1 14 ounce can fire roasted diced tomatoes; 4-6 cloves garlic, finely chopped; 1 small fennel bulb, thinly sliced and coarsely chopped; 8-10 saffron threads; 1 cup white wine (optional, you can substitute with additional broth); Extra virgin olive oil; 12-16 ounces halibut or cod, cut into 1 inch cubes; Salt and pepper to taste; 4 slices French bread; 1 clove garlic, cut in half

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In a medium to large stock pot heat a little olive oil over medium heat. - Recipe Main Dish : Fish stew with fennel, fire roasted tomatoes and garlic by Karista

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Ingredients

3 cups Seafood Stock or Fish stock (substitute with 2 cups clam broth and 1 cup water)
1 14 ounce can fire roasted diced tomatoes
4-6 cloves garlic, finely chopped
1 small fennel bulb, thinly sliced and coarsely chopped
8-10 saffron threads
1 cup white wine (optional, you can substitute with additional broth)
Extra virgin olive oil
12-16 ounces halibut or cod, cut into 1 inch cubes
Salt and pepper to taste
4 slices French bread
1 clove garlic, cut in half