Fish and Vegetable Stew

Cut an "X" in the base of each tomato, blanch in boiling water, shock in ice water, peel, quarter, core and dice. Peel the onions and garlic, cut the onions into rings and finely chop the garlic. Peel the potatoes, rinse and dice. Rinse the peppers, cut in half, remove the stems, seeds and pith and cut into pieces. Heat the oil in a large Dutch oven, sauté the onion and garlic for 2-3 minutes until translucent. Add the fennel seeds and cook until fragrant. Add the wine, broth and tomatoes, season with salt and chili pepper, add the potatoes and simmer for about 10 minutes. Stir in the peppers and paprika then simmer for another 5 minutes.

Rinse the fish, pat dry and cut into bite-sized pieces. Add to the Dutch oven and gently poach for 6-8 minutes over very low heat. 

Before serving, divide the stew between serving bowls and sprinkle with parsley.