Fennel and tomato fish stew

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion, fennel and capsicum and cook, stirring, for 5 minutes or until softened. Add garlic, chilli, stock and tomatoes and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes.
2. Place fish in the pan and turn to coat in sauce. Simmer, covered, for 10–12 minutes or until fish is just cooked through. Stir in olives.
3. Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray bread with oil. Cook for 1–2 minutes each side or until lightly toasted. Sprinkle stew with parsley and serve with toasted bread.