4 TBS Olive Oil 2 Medium Onions diced 2 Fennel Bulbs sliced thin 4 Cloves minced Garlic 12 Roma Tomatoes, seeded and diced 1 Cup Dry Vermouth or White Wine Pinch of Saffron 2 lbs. Cod or Snapper cut into 1 inch strips 4 TBS chopped Thyme 4 TBS chopped Parsley 1/2 lb. Spinach Salt and Pepper to taste * Heat oil in a large heavy bottom soup pan * Add onions and cook over medium heat until translucent. * Add fennel, tomatoes, garlic, wine, saffron. Bring to a boil, reduce and simmer for 10 minutes, stirring occasionally. * Add remaining ingredients and simmer for another 5 minutes. * Serve immediately.