Mediterranean Fish Chowder with Basil Gremolata

This is a Bonnie Stern recipe from the National Post. The only change I would make would be to saute the fennel with the onions from the get-go, so that they're as soft as the fish.

"This Mediterranean main course soup gets a boost of flavour from "gremolata" - a mixture of herbs and citrus.

• 1 Tbsp extra virgin olive oil
• 1 onion, chopped
• 2 cloves Garlic, finely chopped
• pinch hot red pepper flakes
• 1/2 tsp saffron, crushed or turmeric
• 1 bulb fennel, trimmed and chopped
• 1/2 cup dry white wine
• 28 oz tin plum tomatoes, pureed
• 1 cup water
• 1 tsp kosher salt or more to taste
• 1/2 tsp pepper
• 2 lbs boneless, skinless fish fillets (eg. halibut, cod, tilapia, snapper), cut into chunks
• 3 Tbsp chopped parsley

Basil Gremolata:

• 1/4 cup packed parsley leaves
• 1/4 cup packed basil leaves
• 1 clove garlic, minced
• 1 tbsp grated lemon peel
• 1/2 tsp kosher salt

1. Heat oil in a Dutch oven. Cook onions, garlic and hot red pepper flakes gently 5 minutes. Add saffron and cook 20 seconds. Add fennel and cook 5 minutes longer.
2. Add white wine and bring to a boil. Add tomatoes and water and bring to a boil. Add salt and pepper. Cook 10 minutes.
3. Add fish. Cook 5 minutes until opaque. Season to taste.
4. For gremolata, chop herbs very fine, chop in minced garlic, grated lemon peel and salt. Sprinkle over soup. Makes 6 to 8 servings"