Greek Fish Stew

• 1 tbsp vegetable or olive oil
• 1 None leek, pale section only, thinly sliced
• 1 None medium brown onion, finely chopped
• 2 cloves garlic, crushed
• 1 None baby fennel bulb, finely chopped
• 1 None medium red pepper, finely chopped
• 1/4 tsp ground turmeric
• 800 g can chopped tomatoes
• 1 l chicken stock
• 2 tsp finely grated lemon zest
• 12 None baby potatoes, quartered
• 700 g seafood marinara mix or coarsley chopped boneless white fish fillets
• 5-6 sprigs coarsely chopped flat-leaf parsley
• None None garlic bread, heated, to serve

1. Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 mins or until onion softens.
2. Stir in fennel, pepper and turmeric; cook and stir for 3 mins or until vegetables soften. Add tomato, stock and zest. Bring to the boil.
3. Add potato; cook for 5 mins. Reduce heat. Simmer, uncovered, for 15 mins or until potato is tender.
4. Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 mins or until seafood is cooked. Remove from heat. Stir in parsley. Season. Serve with garlic bread.

vegetable, section only, brown onion, garlic, baby fennel bulb, red pepper, ground turmeric, tomatoes, chicken, lemon zest, potatoes, seafood marinara, flatleaf parsley, garlic bread

Taken from recipes-plus.com/api/v2.0/recipes/31713 (may not work)