Warm the olive oil in a heavy based casserole, add the shallot and garlic and soften for a few minutes
Skin, deseed and dice the tomato
Deseed and slice the pepper
Trim and slice the fennel
Add the fennel to the shallot and garlic mixture and cook over a medium heat for 5 minutes
Add in the red pepper and continue to cook for a minute or so
Add in the stock, paprika and chopped tomato
Cover and cook for 15 minutes
Once the fennel is tender, check the seasoning and add salt and pepper as necessary. Then add the cod and the olives You can skin the cod if you like, or add it skin side down.
Cover the pan and continue to cook over a low to medium heat for 10 minutes until the cod is opaque
Taste and adjust the seasoning and serve garnished with finely chopped parsley
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