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

1. 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.
2. Stir in the garlic, fennel seeds (if using), thyme, and ½ tsp each salt and pepper and cook, stirring, for 1 minute.
3. 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.
4. 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.