Fish Stew by Lynn

Ingredients
2 tbs Olive Oil
1 Diced Carrot
1 Celery Stick, finely chopped
2 bulbs Fennel, chopped
500g small Potatoes, scrubbed
200mls White Wine
400 mls Fish Stock
Salt and Pepper
300gms White Fish
100 mixed Shellfish
50 gms Prawns
6tbs Double Cream
Small Bunch of Parsley, chopped
Method
Heat olive oil in saucepan and add the carrot and celery stick.
Add the fennel and cook for 5 mins.
Add the potatoes, fish stock and wine.
Season and simmer for 15 mins.
Add white fish, prawns and shellfish and cook for about 5 mins.
Stir in cream and parsley.
Serve with crusty bread.