Tomato and Cod Stew with Fennel and Orange

Ingredients

• 1.5 pounds cod
• 2 tablespoons olive oil
• 1 large fennel bulb
• 3 cloves garlic
• 28 ounces tomatoes
• 2 cups vegetable broth
• 1 tablespoon orange zest
• 1 cup orange juice
• 0.5 cup kalamata olives
• 0.25 cup parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Prepare the cod fillets by cutting them into 2-inch pieces and set aside.
2. 2In a large pot, heat the extra virgin olive oil over medium heat.
3. 3Add the chopped fennel and garlic to the pot and sauté until the fennel is soft, about 5 minutes.
4. 4Stir in the diced tomatoes (with juice) and vegetable broth, and bring to a simmer.
5. 5Add the orange zest and orange juice to the pot, and stir well.
6. 6Season the stew with salt and black pepper, then add the cod pieces to the pot, making sure they are submerged in the liquid.
7. 7Cover the pot and simmer gently for about 20-25 minutes, or until the cod is fully cooked and flaky.
8. 8While the stew is simmering, pit and slice the kalamata olives.
9. 9Once the cod is cooked, stir in the sliced olives and chopped fresh parsley.
10. 10Taste the stew and adjust the seasoning if necessary.
11. 11Serve the stew hot, ensuring each serving contains equal amounts of cod, vegetables, and broth.
12. 12Garnish with a sprinkle of fresh parsley before serving.