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from Suzanne Banfield - Basking Ridge, NJ
In a large soup pot with a lid, heat oil over medium heat for about 1 minute. Add onion and fennel sprinkle with salt and pepper and cook about 5 minutes. Cut a two-inch strip of zest from the orange juice the orange. Add the zest, orange juice, saffron, vegetable broth, water and rice pilaf mix to pot. Bring to a boil reduce heat, cover and simmer over low heat for 20 minutes. Add tomatoes and cod simmer for 3 minutes. Remove from heat and allow to stand, covered, for 5 minutes. Ladle stew into wide shallow bowls garnish with remaining fennel fronds.
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