- 1 28 oz. can diced tomatoes
- 3 tablespoons extra-virgin olive oil
- 2 large fennel bulbs, thinly sliced – chop fronds for garnish
- 1 bunch chopped green onion ( whites and greens separated)
- 3 gloves garlic, thinly sliced
- 1 lb. Yukon gold potatoes cut into ½ inch pieces
- Salt and pepper
- 1 lb. skinless, boneless firm white fish, cut into bite-size pieces
In large saucepan or medium dutch oven, heat oil over medium-high heat and add fennel and green onion whites, stirring occasionally until lightly browned (8 minutes or so), add garlic and cook for 1 minute. Add tomatoes and cook, stirring occasionally, until the mixture is thick, about 5 minutes. Add potatoes and 4 cups of water, season with salt and pepper (add more water, if necessary to cover potatoes). Simmer until potatoes are tender, about 15 minutes. Gently stir in fish and green onion greens and simmer until fish is cooked, about 5 minutes Garnish with chopped fennel fronds.
