Italian fish stew - a one pan mid-week treat - Cook with Gem

Ingredients

• 1 tablespoon rapeseed (canola) or olive oil
• 1 large red onion
• 1 bulb of fennel
• 2 stalks of celery
• 2 red, yellow or orange (bell) peppers – no green peppers please!
• 500g (1lb) baby potatoes
• sea salt and freshly ground black pepper
• 4 cloves of garlic
• 1 tablespoon tomato puree (paste)
• a teaspoon of fennel seeds (you can use dried oregano if you don’t like fennel)
• 1 glass white or rose wine
• 1 can (400g or 14.5oz) diced salt-free tomatoes, or the same volume of passata
• 1-3 teaspoons red wine vinegar
• 750g skinned and boned cod fillet (you can use most boneless skinless fish fillets. You could use prawns instead, or as well as)
• 1 lemon 30g (1 oz) basil leaves