Fish Soup Provencal - California Ripe Olives

Ingredients

• 2 teaspoons olive oil
• 1 (6 oz. bulb) fennel, diced (1/4-inch)
• 1 1/2 (6 oz.) cups leeks, thinly sliced
• 1/4 cup white wine
• 3 cups fish stock
• 1 (14 1/2 oz.) cans diced tomatoes in juice
• 1 cup California Black Ripe Olives, halved
• 1 1/2 teaspoons thyme, chopped
• 1 teaspoon Kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 1 bay leaf
• 1 orange peel, 1-inch thick piece
• 1 pinch saffron
• 1 pound boneless, skinless cod or other white fish, cut into 2-inch pieces
• 1 tablespoon lemon juice