THIS IS STEW TO WARM YOUR HEART: ENJOY DAN:

        HALIBUT AND MUSSELS STEW WITH FENNEL AND SAFFRON by CHEF DAN:

Serves 4

DIRECTIONS:

8 ounces skinless halibut fillets or other firm white fish, cut 1-inch chunks

10 PENN COVE mussels, scrubbed and debearded

2 tablespoons olive oil

1 onion, thinly sliced

1 fennel bulb, stalks and fronts removed, quarter lengthwise, cored and thinly sliced

1 carrot, peeled and thinly sliced

1 bell pepper, cored and thinly sliced

3 garlic cloves

1/4-cup tomato paste

1 bottle (8oz) clam juice

1 (15.5oz) can chickpeas, drained and rinsed

2 pinches saffron

1 teaspoon fresh thyme, chopped

2 tablespoons goat cheese or feta cheese

1/4-teaspoon HUNGARIAN paprika

3 cups water

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.     Heat the oil over medium-heat.

2.     When sizzling add onion, fennel, carrot, and bell pepper.

3.     Stirring occasionally for about 5-7 minutes.

4.     Add the tomato paste and mince garlic, about 1 minute.

5.     Add clam juice and simmer for about 2 minutes.

6.     Add 3 cups of water, chickpeas, thyme, paprika, and saffron.

7.     Simmer and cover until the vegetables are tender and the stew has thickened, about 25 minutes.

8.     Season with salt and pepper.

9.     Sprinkle with the cheese.

10.                        Serve with baguette slices

    ENJOY DAN:                                                   SAVOUR!