Mediterranean Fish Stew

Name: Mediterranean Fish Stew
Ingredients: 2 Tablespoons unsalted butter or organic Earth Balance; 1 Tablespoon unrefined, cold pressed, extra virgin olive oil; 1 onion, chopped; 2 large garlic cloves, sliced; 1 fennel bulb, halved and chopped; 2 medium carrots, chopped; 2/3 cup fresh flat-leaf parsley, chopped, divided; 1 bay leaf; 1 sprig of fresh thyme; pinch of red pepper flakes, or more to taste; 2 teaspoons sea salt, plus more to taste; Freshly ground black pepper to taste; ½ teaspoon ground turmeric (optional); ¾ pound of fresh tomatoes, chopped (peeled and seeded, if desired) or 14-ounce container of chopped tomatoes, drained (I like Bionaturae in glass jars.); ½ pound Yukon Gold or other boiling potatoes, peeled if you like and diced; 10 ounces (1 ¼ cups) of fish stock (or even chicken stock or vegetable stock); 1 cup dry white wine (like Pinot Grigio, Chardonnay or Sauvignon blanc); 1 ¼ pounds fish fillets (use halibut, cod, sole, red snapper, sea bass), cut into 2-inch pieces (or use more fish and fewer vegetables)