Instructions

1. 1

   Heat olive oil in a large pot over medium heat

2. 2

   Sauté onion and fennel until soft, about 8 minutes

3. 3

   Add garlic and cook until fragrant, 1 minute

4. 4

   Add tomatoes, stock, wine, bay leaves, red pepper flakes, and oregano

5. 5

   Bring to a boil, then reduce to simmer for 20 minutes

6. 6

   Season broth with salt and pepper

7. 7

   Add fish chunks and simmer gently for 8-10 minutes

8. 8

   Stir in basil and parsley

9. 9

   Serve in large bowls with crusty sourdough bread