Cattlefish and fennel for Jennifer Wyland

Perhaps now out of season for fennel, but greenhouse agriculture makes miracles!!

1/2 kilo cattlefish, cleaned, washed and diced (easier for frozen big clean white cattlefish, tastier for fresh stuff)
1/2 kilo tomatos, chopped
2 onions, chopped
1 kilo fresh fennel leaves, washed and cut 10cm long (very hairy stuff, but tastes delicious)
1/4 cup olive oil, salt and black pepper to taste.
Take a deep pan, put the oil in, fry the cattlefish for a few minutes, throw the onions in, stir until golden, and add the tomatoes, fennel, 1 cup water, mix a few times, cover and simmer for 15 mins or until cattlefish tender -check often for some water in the sauce.
Serve hot.
Dimitri