This recipe, for simple autumn fish stew with herbs and turmeric,, was created by celebrity chef Phil Vickery, and forms part of Caterer's sustainability month.
Cut the vegetables into small pieces. Place the wine, water, fish and chicken stock cubes, garlic, vegetables, turmeric and bay leaves into a saucepan and bring to the boil.
Add some salt and pepper, then simmer for 15 minutes, or until the vegetables are cooked.
Cut the fish into 3cm pieces and drop into the hot stock. Poach for 2 minutes - do not overcook.
Add the herbs, turmeric and olive oil and warm through.