Fish, Fennel And Potato Stew - cooking recipe

Ingredients

1 tbsp oil
1 None onion, finely chopped
2 bulbs fennel, finely sliced, leaves reserved and chopped
2 cloves garlic, crushed
2 strips orange zest
4 None potatoes, peeled and cubed
1 cup dry white wine
1 lb firm white fish, such as cod, cut into chunks

Preparation

In a large saucepan, heat oil on medium. Cook onion and sliced fennel 10 mins, until soft but not colored. Add garlic and orange zest and cook 1 min. Stir in potatoes and wine. Bring to a boil. Reduce heat and simmer, covered, 20 mins, or until potatoes are tender. Gently stir in fish and cook 6 mins, or until fish is opaque. Sprinkle with fennel leaves to serve.