|Prep Time||30 min|
|Cook Time||1 hour|
|Passive Time||2 hour|
- Cover the bottom of a large saute pan with a good layer of olive oil. Cut the onion, carrot and celery into 1/2" cubes and saute at low temperature with the garlic, very thinly sliced or chopped.
- Also chop the anise and add. Anise is a very strong flavor, so best to start out with 1/4 cup and add more to taste later if you want it.
- Once tender, cut the fish into 1" cubes and put in the pan. Let the fish cook about 1/4 of the way, then turn the heat to high.
- add the wine and light the evaporating alcohol fumes with a match or lighter. Once the flame goes out, add the fish stock and lemon juice and turn the heat down to a simmer.
- At this point, start adding the saffron. Saffron is pricey and very flavorful, so use sparingly. Start with 1/4 tspn and add more to taste once you get a sense of the flavor.
- Salt and pepper to taste.
- Serve over rice or egg noodles.