This Mediterranean Fish Stew comes together in just a few simple steps. We'll start by preparing the aromatic base, building a flavorful broth, and then gently cooking the fish until just done. The key to success is layering flavors and not overcooking the fish.

1. Step 1: Season the fish and keep it chilled until needed.

   Pat the fish chunks dry with paper towels and season lightly with salt and pepper. Refrigerate until ready to use.

2. Step 2: Sauté the aromatics until softened.

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sliced fennel, cooking until softened but not browned, about 5-7 minutes.

3. Step 3: Add garlic, bell pepper, and spice.

   Add the minced garlic, diced red bell pepper, and crushed red pepper flakes. Cook for another 2-3 minutes until fragrant.

4. Step 4: Deglaze with white wine.

   Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.

5. Step 5: Add tomatoes, broth, and herbs, then simmer.

   Add the diced tomatoes with their juices, fish or vegetable broth, bay leaf, oregano, and thyme. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to allow the flavors to meld.

6. Step 6: Adjust the seasoning.

   Taste the broth and adjust seasoning with salt and pepper as needed.

7. Step 7: Cook the fish until just done.

   Gently add the fish chunks to the simmering broth, making sure they're mostly submerged. Cover and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.

8. Step 8: Finish with lemon zest and juice.

   Remove from heat and stir in the lemon zest and juice. Be careful not to break up the fish too much.

9. Step 9: Garnish and serve.

   Remove the bay leaf and thyme sprigs. Ladle the stew into bowls, garnish with fresh chopped parsley, and serve with crusty bread on the side.

For a more substantial meal, you can add 1 cup of cooked white beans or chickpeas along with the tomatoes. If you prefer a spicier stew, increase the amount of crushed red pepper flakes. Leftover stew can be refrigerated for up to 2 days, though the fish texture may change slightly upon reheating.