Step 1

1 Remove the stalks and fronds from the fennel bulb, reserving some of the fronds for garnish

Step 2

2 Save the stalks for making stock or discard them

Step 3

3 Remove and discard the core and the tough outer layer of the fennel bulb

Step 4

4 Coarsely chop the rest of the fennel

Step 5

5 Use a vegetable peeler to remove 2 strips of zest from the orange, measuring 1-by-3 inches, being careful not to include any white pith

Step 6

6 Then squeeze half the orange to yield 3 tablespoons of juice, reserving it to add later

Step 7

7 In a large, heavy pot over medium heat, heat the oil until shimmering

Step 8

8 Add the onion, carrot and celery to the pan and stir to coat; cook until they have softened, about 5 minutes

Step 9

9 Add the chopped fennel bulb and the garlic; cook for 30 seconds, then stir in the tomato paste

Step 10

10 Add the tomatoes with their juices, the fish stock, bay leaf, strips of orange zest, salt and crushed red pepper flakes

Step 11

11 Once the mixture begins to boil, reduce the heat to medium-low, cover and cook until the fennel is tender, about 25 minutes

Step 12

12 Discard the strips of orange zest and the bay leaf

Step 13

13 (At this point, the stew base can be cooled, transferred to a covered container and refrigerated a day in advance, or frozen

Step 14

14 )

Step 15

15 When you are ready to serve, return the mixture to a boil over medium heat, then add the olives and the fish

Step 16

16 Once the mixture begins to bubble at the edges, reduce the heat to medium-low, cover and cook for about 5 minutes, or until the fish is opaque and flakes easily

Step 17

17 Stir in the reserved orange juice and remove from the heat

Step 18

18 Serve hot, garnished with some reserved fennel fronds