Mediterranean fish stew

Ingredients 

•  1 tablespoon olive oil
•  2 baby fennel bulbs, trimmed, thinly sliced, fronds reserved (see note)
•  2 garlic cloves, crushed
•  1/2 cup dry white wine
•  4 medium tomatoes, chopped
•  1 cup Campbell's Real Stock Chicken
•  800g desiree potatoes, cut into 3cm pieces
•  4 (200g each) boneless white fish fillets (such as ling, blue-eye or perch), cut into 3cm pieces
•  1 cup green olives

Method 

Step 1
Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add fennel and garlic. Cook, stirring, for 4 to 5 minutes or until softened.
Step 2
Add wine. Bring to the boil. Boil for 2 minutes or until liquid is reduced by half. Add tomato, stock, potato and 1 cup cold water. Bring to the boil. Reduce heat to mediumlow. Simmer, covered, for 15 minutes.
Step 3
Add fish and olives. Cook, covered, for 10 minutes or until fish is cooked through. Serve sprinkled with reserved fennel fronds.

Nutrition

Energy 1970kJ	Fat saturated 3.00g
Fat Total 18.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 30.00g	Dietary Fibre 9.00g
Protein 40.00g	Cholesterol 108.00mg
Sodium 1100.69mg

Notes

You could use 1 large fennel bulb instead of 2 baby bulbs.

Source:

http://www.taste.com.au/recipes/20112/mediterranean+fish+stew