14 14
YIELD
6 servings
ACTIVE
15 minutes
TOTAL
45 minutes
2 TSP OLIVE OIL
1½ CUPS EACH CHOPPED ONIONS AND THINLY SLICED CARROTS
3 LARGE CLOVES GARLIC, MINCED
1 TSP FENNEL SEEDS (OPTIONAL)
½ TSP EACH DRIED THYME, SALT AND PEPPER
2¼ CUPS WATER
1 CAN (14.5 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
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.
Stir in water, broth and potatoes; bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
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.
French bread.
CALORIES 253 TOTAL FAT 2G SATURATED FAT 0G CHOLESTEROL 33MG SODIUM 697MG
TOTAL CARBOHYDRATES 41G DIETARY FIBER 6G PROTEIN 18G
