Tomato Fennel Fish Stew

Simmer potatoes and fennel in a garlic-scented tomato and fish-stock broth, then gently poach tender cod until flaky. Fresh parsley brightens this hearty one-pot stew.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 medium fennel bulb
• 3 cloves garlic
• 1 can (14.5 ounces) diced tomatoes
• 4 cups fish stock
• 1 pound yukon gold potatoes
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1.5 pounds cod fillets
• 0.25 cup fresh parsley
• 1 medium lemon

Cooking instructions

1. Cut the cod into 1 1/2-inch chunks. Trim the fennel, reserve a few fronds for garnish, and thinly slice the bulb. Dice the onion, mince the garlic, and cut the potatoes into 3/4-inch pieces. (about 10 min)
2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and fennel and cook until softened, about 6 minutes. Stir in the garlic and cook for 30 seconds. (about 7 min) — Medium heat
3. Add the tomatoes, fish stock, potatoes, salt, and black pepper. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover and cook until the potatoes are nearly tender, about 15 minutes. (about 15 min) — Simmer
4. Gently stir in the cod. Keep the stew at a gentle simmer, uncovered, until the fish is opaque and flakes easily and the thickest pieces reach 145°F, about 5 to 7 minutes. Avoid vigorous stirring so the fish stays intact. (about 7 min) — Gentle simmer
5. Remove the pot from the heat. Stir in the parsley and 1 tablespoon of lemon juice. Taste and adjust the salt and pepper. Serve hot, garnished with reserved fennel fronds and lemon wedges. (about 3 min)