Provençal Fish Stew

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Oxmoor House

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Ingredients

1 teaspoon olive oil

1 1/4 cups chopped leek

1/2 cup chopped fennel bulb

1 garlic clove, minced

1 (14.5-ounce) can diced tomatoes

1 1/4 cups organic vegetable broth

1/4 cup dry white wine

3 tablespoons chopped fresh parsley, divided

6 ounces grouper or other firm white fish, cut into 1 1/2-inch pieces

1/4 pound peeled and deveined medium shrimp

Parsley sprigs (optional)

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