Work: 15 minutes
Total: 45 minutes
Serves: 6
2 t olive oil
1 1/2 C chopped onion
1 1/2 C thinly sliced carrots
3 large cloves garlic, minced
1 t fennel seeds (optional)
1/2 t dried thyme
1/2 t salt
1/2 t pepper
2 1/4 C water
14-1/2 oz reduced-sodium chicken broth
2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1″ chunks
14 oz can diced tomatoes
8 oz can tomato sauce
1 lb thawed or fresh cod or scrod fillets, cut in 1″ chunks
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1. Heat oil in a 4- to 5-qt pot over medium heat. Add onions and carrots; cook, stirring often, 5 minutes or until onions are translucent. Stir in garlic, fennel seeds, thyme, salt and pepper; cook, stirring, 1 minute or until fragrant.
2. Stir in water, broth and potatoes; bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
3. Stir in tomatoes and tomato sauce; bring to a simmer. Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center.
