Quick Fish Stew
Serves 4

2 tablespoons extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 cups diced tomatoes (1 small can)
1 bottle clam juice
1/2 cup minced fresh parsley
1/4 cup Pernod (anise flavored liqueur)
1 pinch saffron threads, crushed
1 pound fish fillet, white and firm
salt and pepper
1 cup jasmine rice, cooked with a pinch of saffron

Heat oil in a large skillet over medium high heat; add onions and cook until translucent, about 3-5 minutes. Add garlic and cook for one more minute. Add tomatoes, clam juice, parsley, Pernod and saffron and bring to a light boil. Cover, reduce to simmer, and cook for 5 minutes to allow flavors to come together. Salt and pepper the fish liberally, then remove cover and add fish (either as a single fillet or cut into large chunks), making sure to nestle the fish in the sauce. Cover and simmer until fish is cooked through, about 5-10 minutes depending on the thickness of the fish. To serve, spoon some saffron rice into a bowl, then ladle fish and sauce over the top.