Active Time: 15 minutes
Total Time: 45 minutes
INGREDIENTS
2 tsp olive oil
1 1⁄2 cups each chopped onions and thinly sliced carrots
3 large cloves garlic, minced
1 tsp fennel seeds (optional)
1⁄2 tsp each dried thyme, salt and pepper
2 1⁄4 cups water
1 can (14 1⁄2 oz) reduced-sodium 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 scrod fillets, cut in 1-in. chunks
PREPARATION
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.