Seafood And Fennel Stew

• 2 tbsp olive oil
• 2 bulbs fennel, trimmed and sliced
• 2 None leeks, cleaned and sliced
• 2/3 cup dry white wine
• 2 cups fish or vegetable stock
• 3 tbsp tomato paste
• 1 None carrot, peeled and sliced into ribbons
• 1 None zucchini, sliced into ribbons
• 1 lb cod or other white fish fillet, cubed
• 8 oz large shrimp, peeled and deveined
• 1 lb mussels, scrubbed and beards removed

1. Heat the oil in a large saucepan on medium heat. Saute the fennel for 2-3 mins. Add the leeks and saute 2-3 mins, until the fennel is golden.
2. Add the white wine, stock and tomato paste and bring to a boil. Reduce heat to low; cover and simmer for 15 mins or until the fennel is tender. Add the carrot and zucchini ribbons and cook for 2 mins.
3. Add the cubed fish, shrimp and mussels to the pan and stir well. Cover and cook for 4-5 mins. Season with salt and freshly ground black pepper. Serve hot.

olive oil, fennel, leeks, white wine, fish, tomato, carrot, zucchini, fillet, shrimp, mussels

Taken from recipes-plus.com/api/v2.0/recipes/28822 (may not work)