Seafood And Fennel Stew - cooking recipe

Ingredients

2 tbsp olive oil
2 bulbs fennel, trimmed and sliced
2 None leeks, cleaned and sliced
2/3 cup dry white wine
2 cups fish or vegetable stock
3 tbsp tomato paste
1 None carrot, peeled and sliced into ribbons
1 None zucchini, sliced into ribbons
1 lb cod or other white fish fillet, cubed
8 oz large shrimp, peeled and deveined
1 lb mussels, scrubbed and beards removed

Preparation

Heat the oil in a large saucepan on medium heat. Saute the fennel for 2-3 mins. Add the leeks and saute 2-3 mins, until the fennel is golden.
Add the white wine, stock and tomato paste and bring to a boil. Reduce heat to low; cover and simmer for 15 mins or until the fennel is tender. Add the carrot and zucchini ribbons and cook for 2 mins.
Add the cubed fish, shrimp and mussels to the pan and stir well. Cover and cook for 4-5 mins. Season with salt and freshly ground black pepper. Serve hot.