Fish and Fennel Stew

INGREDIENTS

• 2 cups fish stock
• Kosher salt and freshly ground black pepper
• 1 fennel bulb, stalks trimmed, core removed and thinly sliced
• 1 bay leaf
• 1 lemon, thinly sliced
• 4 Roma tomatoes, sliced 1/4-inch thick
• 3 tablespoons olive oil
• Curly parsley, chopped for garnish
• 1 1/2 pounds skinless, boneless cod or pollock filets, cut into 8 chunks
• 2 cloves garlic, grated on a rasp or minced
• 2 tablespoons tomato paste
• 2 cups dry white wine with citrus floral notes
• 1 cup chopped onion