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2 tsp olive oil
11⁄2 cups each chopped onions and thinly sliced carrots
3 large cloves garlic, minced
1⁄2 tsp each dried thyme, salt and pepper
21⁄4 cups water
1 can (141⁄2 oz) chicken broth
2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1-in. chunks
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 lb thawed frozen or fresh cod or similar fillets, cut in 1-in. 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, for 5 minutes, add 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. Add in tomatoes and tomato sauce; bring to a simmer. add fish. Cover and simmer for 5 minutes, or until fish is opaque at center. |
