Quick French Fish & Potato Stew
Source of Recipe
Woman's Day
List of Ingredients
2 large cloves garlic, peeled
2 tsp fennel seeds
1/2 tsp each dried thyme and salt
2 tsp olive oil, preferably extra-virgin
1 1/2 cups each chopped onions and thinly sliced carrots
4 cups chicken broth
2 lb (about 4 medium) baking potatoes, peeled and cut in
1-in. chunks
1 can (14 oz) diced tomatoes
1 1/2 lb cod or scrod fillets, cut in 1- in. chunks
1/2 to 1 tsp freshly ground pepper
Recipe
1. Put garlic, fennel seeds, thyme and salt on a cutting board. Chop, then mash to a paste with the side of a large, heavy knife.
2. Heat oil in a 4- to 5-qt pot over medium heat. Add garlic mixture and cook, stirring, 1 minute or until fragrant. Stir in onions and carrots. Cook, stirring often, 5 minutes or until onions are translucent.
3. Stir in chicken broth and potatoes. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until potatoes are tender. Stir in tomatoes, increase heat to medium and gently boil 2 to 3 minutes.
4. Stir in fish. Cover and simmer 5 minutes or until fish is opaque at center. Stir in pepper. Ladle into serving bowl.
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