Greek Fish Stew - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None leek, pale section only, thinly sliced
1 None medium brown onion, finely chopped
2 cloves garlic, crushed
1 None baby fennel bulb, finely chopped
1 None medium red pepper, finely chopped
1/4 tsp ground turmeric
800 g can chopped tomatoes
1 l chicken stock
2 tsp finely grated lemon zest
12 None baby potatoes, quartered
700 g seafood marinara mix or coarsley chopped boneless white fish fillets
5-6 sprigs coarsely chopped flat-leaf parsley
None None garlic bread, heated, to serve

Preparation

Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 mins or until onion softens.
Stir in fennel, pepper and turmeric; cook and stir for 3 mins or until vegetables soften. Add tomato, stock and zest. Bring to the boil.
Add potato; cook for 5 mins. Reduce heat. Simmer, uncovered, for 15 mins or until potato is tender.
Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 mins or until seafood is cooked. Remove from heat. Stir in parsley. Season. Serve with garlic bread.