INGREDIENTS
1 lb. skinless sea bass filets
1 TBSP butter or olive oil
1/2 cup chopped onions
3 cloves garlic, minced
4 cups water
2 fish bouillon cubes
1 TBSP lemon juice
1/2 tsp instant chicken bouillon granules
1/2 tsp dried thyme, crushed
1/4 tsp fennel seeds, slightly crushed
Dash of powered saffron (optional)
1 bay leaf
4 roma tomatoes, halved lengthwise and thinly sliced
Fresh thyme sprigs
DIRECTIONS
Rinse fish and pat dry with paper towels.
Cut fish into 3/4-inch cubes and set aside.
In a large saucepan, melt butter over medium heat.
Add onions and garlic. Cook and stir until tender.
Stir in water, fish bouillon cubes, lemon juice, chicken bouillon granules, thyme, fennel seeds, saffron and bay leaf. Cook and stir until boiling.
Add fish and tomatoes. Return to boiling and reduce heat. Simmer uncovered for 10 minutes. Remove and discard bay leaf.
If desired, garnish with fresh thyme sprigs.
Serves 4-6.
