Fish, Fennel And Potato Stew

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   In a large saucepan, heat oil on medium. Cook onion and sliced fennel 10 mins, until soft but not colored. Add garlic and orange zest and cook 1 min. Stir in potatoes and wine. Bring to a boil. Reduce heat and simmer, covered, 20 mins, or until potatoes are tender. Gently stir in fish and cook 6 mins, or until fish is opaque. Sprinkle with fennel leaves to serve.

* Per serving · 4 servings · Values may vary.

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