Ingredients

• 2 large leeks-white and lighter green, cleaned thoroughly and finely sliced
• 2 pounds white fish cut into 2 inch pieces (halibut, cod, sole, scallops or sea bass)
• 2 cups celery with the hearts, finely chopped
• 14 oz. canned organic tomatoes, undrained and mashed
• 1-cup dry vermouth - 1/2 cup used at a time
• 1-1/2 cup vegetable broth
• 1 large sweet red, yellow or orange pepper, finely chopped (or a mix of pepper colors)
• 3 tablespoons chopped fresh flatleaf parsley
• 2 tablespoons olive oil
• 6 cloves garlic, crushed
• 1 grated lemon zest
• 1 bay leaf
• Pinch cayenne pepper
• Freshly ground black pepper