Snapper and Fennel Chowder

2 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 medium red pepper, diced
1 small bulb fennel, thinly sliced
2 yukon gold potatoes, diced
4 roma tomatoes, chopped
1/2 tsp. saffron
1 small bay leaf
1 cup white wine
2 cups fish stock or water
3/4 to 1 lb. snapper, cut into bite sized pieces
Salt and freshly ground pepper

Heat oil in a large saucepan over medium heat.
Add onion, garlic, carrot, red pepper and fennel. Saute for 3 to 5 minutes or until vegetables start to soften.
Add potatoes, tomatoes, saffron, bay leaf, wine and stock or water. Bring to a boil, then simmer for 20 minutes or until potatoes are tender.
Add snapper and simmer for another 2 minutes. Season with salt and lots of pepper.

Makes 4 servings

Variation: Use other types of fresh fish and shellfish like clams and mussels.