Fish & Tomato Stew - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 2 cloves garlic, minced
• 3 anchovy fillets
• zest and juice of 1 orange
• a good handful basil leaves, roughly chopped
• ½ cup dry white wine
• 1 x 400g can chopped tomatoes
• 1 tablespoon tomato paste
• 500ml fish stock
• 400g baby potatoes, cut into quarters
• 3 zucchini, cut into 2cm dice
• ½ cup pitted olives
• 2 tablespoons capers
• 600g fish fillets, cut into pieces