Ingredients
  * 2 tsp. olive oil
  * 1 large onion
  * 4 large carrots
  * 3 large cloves garlic
  * 1 tsp. fennel seeds (optional)
  * 1/2 tsp. dried thyme
  * Kosher salt and pepper
  * 1 can low-sodium chicken broth
  * 2 lb. potatoes
  * 1 can diced tomatoes
  * 1 can tomato sauce
  * 1 lb. cod or scrod fillets

Directions
  - Heat the oil in a 4- to 5-qt pot over medium heat. Add the onion and carrots and cook, covered, stirring occasionally, until onions are tender, 6 to 8 minutes.
  - Stir in the garlic, fennel seeds (if using), thyme, and ½ tsp each salt and pepper and cook, stirring, for 1 minute.
  - Stir in the broth, potatoes and 2 1/4 cups water and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 8 to 10 minutes.
  - Add the tomatoes (and their juices) and tomato sauce and return to a simmer. Stir in the cod and simmer until opaque throughout, 4 to 5 minutes.