Portuguese Fish Stew - cooking recipe

Ingredients

1/4 cup olive oil
2 leeks, coarsely chopped
1 large onion, chopped
1 bulb fennel bulb, coarsely chopped
5 cloves garlic, minced
1 quart fish stock
2 cups vermouth
1 cup canned diced tomatoes
1 red bell pepper - stemmed, seeded, and diced
1 orange, zested
1/4 teaspoon red pepper flakes
freshly ground pepper to taste
1 bay leaf
1 1/2 pounds boneless cod fillets, cut into bite-size pieces
1/2 pound shrimp, peeled and deveined
1/2 pound clams, scrubbed
1/2 pound mussels, scrubbed

Preparation

Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.