Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds. Fish Stew With Fennel, Fire Roasted Tomatoes and Garlic Simplicity is the name of the game when it comes to a fabulous weeknight meal.   Sometimes recipes are much better when the ingredients are fresh but simple.  That couldn't be more true for this divine fish stew! In a medium to large stock pot heat a little olive oil over medium heat.  Saute the fennel until wilted and then add the garlic and saute a few minutes more. Next add the tomatoes, saffron threads, and white wine.  Bring to a boil and then simmer on low for a minute or two.  Add the fish stock and bring to a boil.  Reduce the heat to low and add the fish.  The fish will cook quickly, about five minutes.  Season with salt and pepper to taste. While the stew is simmering heat the oven to 400F.  Brush olive oil on both sides of the french bread slices, sprinkle with a little salt and place in the oven to toast.  When the bread is toasted, remove from the oven and rub a halved garlic on each toast. Place one toast in each of the four soup bowls.  Ladle the stew over the toasts and serve immediately. Bon Appetit! CARAMEL APPLE CRISP Apple crisp is one of those desserts that will never, ever go