Ingredients

• 3 tablespoons EVOO – Extra Virgin Olive Oil
• 1 large bulb fennel, quartered lengthwise, core removed and thinly sliced (Heads up: save a handful of the fronds for garnish)
• 1 large onion, quartered lengthwise then thinly sliced
• Salt and pepper
• 1 large, fresh bay leaf
• 1/2 cup dry vermouth or dry white wine
• 2 healthy pinches saffron
• 1 cup chicken stock
• 1 28-ounce can chunky-style crushed tomatoes
• 1 1/2 pounds cod, cut into chunks
• 3/4 pound large, deveined shrimp
• 3/4 pound scrubbed mussels
• 1 cup loosely packed fresh basil, torn or shredded
• Loaf of crusty bread