Fennel Leek Fish Stew With Pesto

• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Fennel Bulb, Trimmed, Cut Into 3/4 Inch Pieces
• 1 whole Leek (white And Light Green Parts Only), Split In Half Lengthwise, Sliced
• 2 whole Medium Carrots, Cut Into 1/2 Inch Thick Slices
• 2 stalks Celery, Cut Into 1/2 Inch Thick Slices
• 1/4 cups Dry White Wine (optional)
• 1 quart Seafood Stock
• 1 pinch Saffron
• 1 whole Bay Leaf
• 1 pound Cod Or Other Firm, White Fish (halibut Or Snapper), Cut Into 1-inch Chunks
• 1/2 cups Parsley Leaves And Tender Stems
• 1/4 cups Tarragon Leaves
• 1 Tablespoon Fennel Fronds (optional)
• 1 clove Garlic
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Lemon Juice

1. Heat oil over medium in a large pot. Add vegetables, season with salt and pepper, and saute 4-5 minutes or until softened, but not browned. Add in wine, increase heat to high, and reduce by half, about 2-3 minutes. Add stock, saffron and bay leaf, and bring to a boil. Reduce soup to a simmer and cook, partially covered, for 25-30 minutes or until vegetables are tender. Add fish to the broth and poach 4-5 minutes or until just cooked through.
2. While the soup cooks, prepare the pesto. Add parsley through garlic into a food processor or blender. Process until finely chopped. Stream in olive oil until combined. Stir in lemon juice, and season with salt and pepper. Serve the stew with the pesto and bread. Enjoy.

olive oil, fennel, carrots, stalks celery, white wine, stock, saffron, bay leaf, cod, parsley, tarragon, fennel, clove garlic, olive oil, lemon juice

Taken from tastykitchen.com/recipes/soups/fennel-leek-fish-stew-with-pesto/ (may not work)