Fennel & tomato fish stew

Heat 1 tsp olive oil in a saucepan. Cook ¼ red onion (finely chopped), 1/4 fennel bulb (finely chopped) and 1/4 red capsicum (finely chopped) until softened. Add ½ garlic clove (crushed), a pinch of chilli flakes, ¼ cup chicken stock and 100g canned diced tomatoes. Simmer until vegetables are tender. Add 150g skinless firm white fish fillet and simmer until cooked through. Stir in 25g kalamata olives and sprinkle with finely chopped fresh flat-leaf parsley. Serve with 1 x 40g slice sourdough bread (toasted).