COD WITH FENNEL AND POTATOES

Cod with Fennel and Potatoes image

Yield serves 4

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 trimmed fennel bulb (reserve fronds), cut into 1/2-inch pieces
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips (1/2 inch wide) orange zest
Coarse salt
4 boneless, skinless cod fillets (6 ounces each)

Steps:

In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is soft, about 7 minutes.
Add the chopped fennel; cook, stirring frequently, until crisp-tender, about 5 minutes.
Add the potatoes, chicken broth, tomato paste, and orange zest; season with salt. Boil for 10 minutes.
Place the cod fillets on top; reduce the heat. Cover; simmer until the fish is opaque throughout, about 10 minutes. Serve with the chopped reserved fennel fronds.