Step 1

Heat the oil in a large frying pan over medium heat. Add the leek and fennel. Cook, stirring, for 5 minutes or until softened. Add the garlic and chilli. Cook, stirring, for 1 minute or until aromatic.

Step 2

Pour in the wine and bring to a simmer. Simmer, uncovered, for 1-2 minutes. Add tomatoes and olives. Simmer, uncovered, for 2 minutes. Add fish, stock and 200ml water. Bring to the boil. Reduce heat to low. Simmer, covered, for 8-10 minutes or until fish is cooked through. Season. Sprinkle with parsley. Serve with toast.