Fish, Fennel and Tomato Stew

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 fennel bulbs, trimmed,thinly sliced,leaves reserved
• 12 cup dry white wine
• 3 cups fish stock
• 2 (440 g) cans diced tomatoes
• 1 teaspoon superfine sugar
• salt and pepper
• 750 g thick firm white fleshed fish filets
• 2 tablespoons flat leaf parsley, chopped
• 2 teaspoons finely grated fresh lemon rind

1. Heat the oil in a large saucepan over medium heat; add onion and garlic cook for about 3 minutes or until onion is soft.
2. Stir often.
3. Add the fennel slices and cook for a further 8 minutes or until fennel is soft.
4. Stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
5. Bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
6. Cut the fish into large pieces, add to the tomato mixture and cook for 3 minutes or until the fish is just cooked through.
7. Stir through the parsley and 2 tablespoons of reserved fennel leaves.
8. Serve in bowls, sprinkled with the lemon rind.

olive oil, onion, garlic, fennel bulbs, white wine, fish stock, sugar, salt, white fleshed fish, flat leaf parsley, lemon rind

Taken from www.food.com/recipe/fish-fennel-and-tomato-stew-100275 (may not work)