Fish and Fennel Stew

Name: Fish and Fennel Stew
Ingredients: 3 tablespoons olive oil; 1 cup chopped onion; 1 fennel bulb, stalks trimmed, core removed and thinly sliced; 1 bay leaf; Kosher salt and freshly ground black pepper; 1 lemon, thinly sliced; 2 cloves garlic, grated on a rasp or minced; 2 tablespoons tomato paste; 4 Roma tomatoes, sliced 1/4-inch thick; 2 cups dry white wine with citrus floral notes; 2 cups fish stock; 1 1/2 pounds skinless, boneless cod or pollock filets, cut into 8 chunks; Curly parsley, chopped for garnish