Step 1

Heat the olive oil in a large pot or Dutch oven over medium high heat.

Step 2

Add the fennel and saute for 5 to 7 minutes or until beginning to soften.

Step 3

Add the garlic and cook for a minute or two until fragrant.

Step 4

Add the white wine and let cook for a few minutes, stirring often, until nearly evaporated.

Step 5

Add the hand-crushed tomatoes and their juices, stock, and saffron and bring to a boil.