Fish Stew

Trim the leeks, rinse and thinly slice. Rinse the zucchini, trim and cut into bite-sized pieces. Rinse the peppers, cut into quarters, remove the stems, seeds and pith and cut into bite-sized pieces. Peel the garlic and chop finely.

Heat the olive oil in a large pan and sauté the leeks until tender. Add the zucchini, peppers and garlic and season with salt and pepper. Sauté for 5 minutes. Chop the canned tomatoes coarsely and to the pan along with the juice. Simmer for 10 minutes. Rinse the fish, pat dry and cut into bite-sized pieces. Add to the pan and simmer for 3-5 minutes over low heat. Stir in the olives and season with salt and pepper. Coarsely chop the basil leaves and sprinkle over the stew before serving.