Provençal Fish Stew

• 1 teaspoon olive oil
• 1 1/4 cups chopped leek
• 1/2 cup chopped fennel bulb
• 1 garlic clove, minced
• 1 (14.5-ounce) can diced tomatoes
• 1 1/4 cups organic vegetable broth
• 1/4 cup dry white wine
• 3 tablespoons chopped fresh parsley, divided
• 6 ounces grouper or other firm white fish, cut into 1 1/2-inch pieces
• 1/4 pound peeled and deveined medium shrimp
• Parsley sprigs (optional)

1. Heat oil in a large Dutch oven over medium-high heat. Add leek, fennel, and garlic to pan; saute 4 minutes or until tender. Stir in tomatoes, broth, wine, and 1 tablespoon parsley; bring to a boil. Add fish and shrimp; cook 3 minutes or until done. Sprinkle with remaining 2 tablespoons parsley, and garnish with parsley sprigs, if desired.
2. Choice Ingredient
3. Fennel, an aromatic plant native to the Mediterranean region, has licorice-like flavor and is delicious raw or cooked. Chopped and sauteed, the fennel bulb adds body and rich flavor to soups. Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas. Store fennel bulbs in a perforated plastic bag in the refrigerator for up to 5 days.
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olive oil, leek, fennel bulb, garlic, tomatoes, vegetable broth, white wine, fresh parsley, grouper, shrimp, parsley

Taken from www.myrecipes.com/recipe/provencal-fish-stew (may not work)