Italian Cioppino with Pan-Seared Halibut & Creamy Saffron Broth

Ingredients

• 1 1/2 lbs halibut fillets, 4 portions, skin-on preferred
• 5 tbsp extra virgin olive oil, divided
• 1 whole fennel bulb, halved lengthwise
• 1 medium yellow onion, diced
• 5 cloves garlic cloves, minced
• 1 can (28 oz) crushed san marzano tomatoes, no added sugar
• 1/4 tsp saffron threads, steeped in warm broth
• 1/2 cup dry white wine, organic, no added sulfites
• 1 1/2 cups vegetable broth, low-sodium
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/4 cup fresh basil, torn, divided
• 3 tbsp fresh parsley, chopped
• 1 tbsp lemon zest, from 1 lemon
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, freshly ground
• 8 slices whole grain sourdough bread, for crostini

Instructions

1. 1

   Preheat oven to 400°F. Toss halved fennel with 1 tbsp olive oil, salt, and pepper. Roast for 18-20 minutes until caramelized and tender. Slice into bite-sized pieces.

2. 2

   Steep saffron threads in 2 tbsp warm vegetable broth for 5 minutes.