Quick French Fish and Potato Stew

Provided by Woman's Day

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Prep: 15 mins
Cook:
Ready in: 50 mins

Serves:

Ingredients

2 large cloves garlic, peeled
2 tsp fennel seeds
1/2 tsp dried thyme
1/2 tsp salt
2 tsp olive oil
11/2 cups chopped onions
11/2 cups 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
11/2 lb cod or scrod fillets, cut in 1-in. chunks
1 tsp freshly ground pepper

Cooking Instructions

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.

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.

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.

Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center. Stir in pepper. Ladle into a serving bowl.

Serve with French bread to sop up the juices.