Nutrition per serving may change if servings are adjusted.
12 ounces fresh or frozen cod, haddock, or pike fillets
8 ounces round red potatoes, chopped
2 medium carrots, sliced
1 small bulb fennel, chopped
1 medium shallot, sliced
2 cloves garlic, minced
2 teaspoons olive oil
2 (14 ounce) cans reduced-sodium chicken broth
½ cup dry white wine or water
1 14.5-ounce can no-salt-added diced tomatoes, undrained
½ teaspoon snipped fresh thyme or ¼ teaspoon dried thyme, crushed
¼ teaspoon crushed red pepper
Thaw fish, if frozen. Cut into bite-sized pieces; set aside. In a Dutch oven, cook potatoes, carrots, fennel, shallot, and garlic in hot oil for 6 to 8 minutes or until just tender. Add broth, wine, undrained tomatoes, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cod. Simmer, uncovered, 3 minutes more or until fish flakes when tested with a fork.