Classic and Creamy French Bouillabaisse with Catfish

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2 tablespoons olive oil

1 white onion (diced)

2 garlic cloves (minced)

½ teaspoon saffron threads

½ fennels seed

¼ teaspoon red pepper flakes

1 (24 oz.) jar Bertolli Olive Oil & Garlic Pasta Sauce

3 cups seafood stock

1 ½ cups heavy cream

½ teaspoon salt

2 catfish fillets (sliced)

½ teaspoon crushed rosemary

½ teaspoon dried thyme leaves

¼ teaspoon dried marjoram

Directions at dirty-napkins.com

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