Ingredients:

• 1 onion, chopped
• 3 garlic cloves
• ½ cup white wine
• 500g firm white flesh fish
• 10 tomatoes, chopped
• 2 cups fish stock
• 1 bunch parsley, leaves removed, finely chopped
• 1 bay leaf
• Juice and zest of 1 lemon
• 2 tablespoons extra virgin olive oil

  Method:

1. Heat 1 tablespoon olive oil in a sauté pan over medium heat. Cook onion until soft.
2. Add garlic and cook for a further minute and add white wine. Add fish, tomatoes, fish stock, ½ the parsley and bay leaf. Cook for 20 minutes or until fish flakes easily.
3. For the Gremolata, combine remaining parsley, lemon juice and oil in a bowl, season to taste.
4. Serve fish stew with gremolata.