Mediterranean White Fish & Leek Stew

• 2 pounds white fish cut into 2 inch pieces (halibut, cod, sole, scallops or sea bass)
• 2 large leeks-white and lighter green, cleaned thoroughly and finely sliced
• 2 tablespoons olive oil
• 6 cloves garlic, crushed
• 1 large sweet red, yellow or orange pepper, finely chopped (or a mix of pepper colors)
• 2 cups celery with the hearts, finely chopped
• 1-cup dry vermouth - 1/2 cup used at a time
• 14 oz. canned organic tomatoes, undrained and mashed
• 1-1/2 cup vegetable broth
• 1 grated lemon zest
• 1 bay leaf
• Pinch cayenne pepper
• 3 tablespoons chopped fresh flatleaf parsley
• Freshly ground black pepper

1. Heat the olive oil in a large saucepan.rnCook leeks, garlic, celery and pepper until tender.
2. Stir in 1/2 cup vermouth and cook over high heat until nearly evaporated.
3. Mix in tomatoes, broth, lemon zest, bay leaf, the last 1/2 cup vermouth and cayenne pepper.rnBring to a boil for 3-4 minutes.
4. Lower temperature and simmer; covered for 20 minutes.
5. Add the fish (and basil-optional) simmer until fish is cooked through.
6. Stir in parsley.rnSeason to taste with salt and pepper.rnServe immediately.

white fish, leekswhite, olive oil, garlic, sweet red, celery, time, tomatoes, vegetable broth, lemon zest, bay leaf, cayenne pepper, fresh flatleaf parsley, freshly ground black pepper

Taken from food52.com/recipes/8436-mediterranean-white-fish-leek-stew (may not work)