1 kilo white flesh fish fillet, in bites2 tbsp Horio Koroneiki variety olive oil2 leeks, thinly sliced2 finely chopped carrots1 finely chopped celery2 mashed garlic cloves1 small finocchio in sticks2 cans (400gr) tomato paste1 bay leaf1 large glass of white wine1,25 lt fish or vegetable stock500 gr raw shrimp, peeled2 tbsp chopped parsley
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