- Heat oil and add onion, garlic and shallots; cook until lightly golden brown. Place saffron threads in with onion mixture and then add fennel and white wine; cook until wine is cooked down by half.
- Add tomatoes, thyme, fennel seeds, green olives and capers. Cook tomato mixture for 20 minutes; stirring occasionally.
- Place the cubed halibut into the tomato mixture and cook an additional 15 minutes. Add chopped parsley, lemon zest and lemon juice.
You can substitute 1/8 teaspoon turmeric and ½ teaspoon sweet Hungarian paprika for ¼ teaspoon saffron