Ingredients
>
1 medium head fennel
>
3 tbsp olive oil
>
1 medium onion
>
3 cloves garlic, minced
>
1 tsp dried oregano
>
1 tsp dried thyme
>
1 (14.5 oz) can no-salt-added diced tomatoes
>
1 (8 oz) bottle clam juice
>
1 (32 oz) pkg low-sodium chicken broth or fish broth
>
1 lb baby gold or red potatoes, scrubbed and halved
>
1 1/2 lbs firm white fish, halibut, cod, or snapper
>
2 tbsp chopped parsley (optional)
Steps
1
Quarter, core, and thinly slice the fennel bulb. In a large pot, heat the oil on medium. Add the onion and fennel. Cook 5 min., until softened. Stir in the garlic, oregano, and thyme. Cook 30 sec., until fragrant. Stir in the tomatoes, clam juice, and broth. Season with salt and pepper. Bring to a boil.
2
Add the potatoes and return to a boil. Reduce to a simmer. Cook 10–12 min., until potatoes are almost tender.
3
Meanwhile, cut the fish into 2-inch pieces. Season with salt and pepper. Add fish to pot and cook 3–5 min., until fish flakes apart easily. Garnish with the parsley, if desired. Serve immediately.
Tips
If desired, garnish stew with chopped fennel fronds.
