2 tbsp. olive oil
2 tsp. finely chopped garlic
1 c. finely chopped garlic
1 c. finely chopped leeks
2 c. peeled & chopped fresh plum tomatoes
1/2 c. chopped fennel
1 tsp. turmeric
Salt & freshly ground pepper to taste
1/2 c. dry white wine
1/2 c. fish broth or bottled clam juice
1 bay leaf
4 sprigs fresh thyme or 1 tsp. dried
1/8 tsp. Tabasco
4 snapper fillets with skin on (about 6 oz. each)
2 tbsp. Ricard or anise-flavored liquor
2 tbsp. fresh basil or parsley, chopped

1. Heat 1 tablespoon of the olive oil in a saucepan and add the garlic, leeks, tomatoes, fennel and turmeric. Season with salt and pepper. Cook, stirring, over medium heat about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco. Bring to a boil and simmer for 5 minutes.

2. In a large skillet add the remaining tablespoon of oil, arrange the fillets of fish in one layer. Season with salt and pepper. Pour the leek-tomato mixture evenly over the fish fillets. Sprinkle the Ricard, cover and simmer for about 5 minutes or until cooked. Sprinkle with basil and discard bay leaf before serving. Yield 4 servings.

SAFFRON RICE:

1 tbsp. olive oil
1/4 c. finely chopped onions
1 tsp. finely chopped garlic
1 c. converted rice or parboiled rice
1/4 c. almond slivers
1/2 tsp. saffron stems
2 sprigs fresh thyme
1 bay leaf
1 1/2 c. water
Salt & freshly ground white pepper to taste

1. Heat the oil in a saucepan and add the onions and garlic. Cook, stirring, until the onions are wilted. Add the rice, almonds, saffron, thyme, bay leaf, water, salt and pepper. Bring to a boil, stirring. Cover tightly and simmer for 17 minutes.

2. Discard the thyme and bay leaf. With a fork toss the rice lightly. Keep the rice covered in a warm place until it is served. Yields 4 servings.