Fennel and tomato fish stew | Recipes | WW New Zealand

Ingredients

• 1 tbs Olive oil
• 1 medium Red onion, finely chopped
• 1 small Fennel, finely chopped
• 1 medium Red capsicum, finely chopped
• 2 clove(s) Garlic, crushed
• 0.25 tsp Dried chilli flakes
• 1 cup(s) Chicken stock
• 400 g Canned diced tomatoes
• 750 g Ling, raw
• 100 g Black olives, drained, Kalamata
• 0.25 cup(s) Fresh flat-leaf parsley, chopped
• 4 slice(s) White sourdough bread, rye