Saffron Sea Bass Bowl

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 2 anchovy fillets
• 8 large, very ripe tomatoes, peeled, seeded, and coarsely chopped, or 1 can (16 ounces) plum tomatoes and their juice, seeded and coarsely chopped
• 2 cups chicken broth
• 1/3 cup dry white wine
• 1 dried bay leaf
• 1 teaspoon fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• 1 can (7 ounces) minced or chopped clams, drained with liquid reserved
• pinch of saffron threads
• 1 pound sea bass fillet, cut into 1 1/2- to 2-inch chunks
• 1/2 pound bay shrimp (optional)
• 1/4 cup chopped fresh cilantro

1. 1 In a large saucepan, heat the olive oil over medium heat.
2. Add the onion, garlic, and anchovies and saute, stirring to dissolve the anchovies into the oil, for 3 to 4 minutes.
3. Add the tomatoes and their juice, broth, wine, bay leaf, thyme, parsley, and pepper.
4. Stir well, then add the clam liquid and the saffron.
5. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes to blend the flavors.
6. Add the clams and sea bass and simmer just until the sea bass is opaque throughout, 2 to 3 minutes.
7. Stir in the shrimp, if using.
8. 2 Ladle into warmed bowls and garnish with the cilantro.
9. Serve immediately.

extra virgin olive oil, yellow onion, garlic, anchovy, tomatoes, chicken broth, white wine, bay leaf, thyme, parsley, freshly ground black pepper, clams, threads, bass fillet, shrimp, fresh cilantro

Taken from www.cookstr.com/recipes/saffron-sea-bass-bowl (may not work)