The recipe I made was pretty simple:
saute until softened in about 1/4 cup olive oil:
1 onion, chopped
2 leeks, chopped
add:
1 fennel bulb, chopped
5 cloves garlic, finely chopped
when aromatic and soft, add:
1 can diced tomatoes (drained if in juice)
1 red bell pepper, chopped (i used roasted red bell pepper, was good)
zest of 1 orange
red pepper flakes
1 bay leaf
2 cups of white wine
1 quart of water
salt
pepper
bring to a boil, then lower heat and simmer, covered, for 20 minutes
(I also added 1 tsp thai fish sauce for extra flavor)
Add 2-3 lbs chopped, non-oily white fish (i used sustainably-raised, honduran tilapia) and cook for 3-5 minutes.
Delicious.
