Seafood in saffron broth

I know ive been away awile. Sorry peeps! I've still been cooking just havent had time to post (ya know, with the little munchkin and all). I promise to rekindle the blog and continue to bring you test kitchen approved meals.

Here is a really good and simple one you can make any day of the week. I promise you will love it.

Seafood in Saffron Broth
Gourmet 1999

{excuse the celphone pic}

1/2 fennel bulb
1 small onion
1 large plum tomato
1 large garlic clove
1/2 pound mussels (preferably cultivated)
1/4 pound large shrimp (peeled and deveined)
1/2-pound piece skinless halibut
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1 1/2 tablespoons olive oil
3 cups low-salt chicken broth

Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut halibut into 1-inch pieces. Stir saffron into wine.

In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, halibut, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.

** Optional: add artichoke hearts

Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with crusty bread.