Fish fennel and potato stew

Ingredients

• Fish, fennel and potato stew
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 fennel bulbs, finely sliced, leaves reserved
• 2 cloves garlic, crushed
• 2 strips orange rind
• 4 potatoes, peeled, cut into cubes
• 1 cup (250ml) dry white wine
• 500 grams firm white fish, such as blue-eye or trevalla, cut into chunks