Quick Fish Stew

Directions

1. Cook the jasmine rice according to package directions.
2. In the meantime, place the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the onion and sauté for 5 minutes, and then add the garlic and cook for an additional minute.
3. Stir in the tomatoes, clam juice, parsley, Pernod and saffron, and then bring the mixture to a boil. Cover the pan, reduce the heat to medium-low, and simmer the mixture for 5 minutes.
4. Sprinkle the fish with a few generous pinches of salt and pepper and then add to the pan. Cook the stew, covered, for 8 minutes and then ladle into bowls over the prepared rice.