Recipe by MrsDoty
Based upon a recipe from Kathleen Daelemans. I've made changes since the original post based upon my own experience and that of JoJoStar who posted the first review.
Top Review by JoJoStar
This recipe was a good start to something better I think. As is this recipe has a lot of flavor but I have to say that something is missing. It needs other veggies and I would definantly cook this at low heat once everything is added after the onions. Maybe adding some spinach or broccoli rabe or escarole would complete this meal. Definantly serve with some crusty bread because the "sauce" is great. MrsDoty, I finally got to making this recipe since you revised it...so much better, exactly what I was looking for.
- 1 -2 tablespoon olive oil
- 1 small sweet onion, peeled, cored, and cut into 1-inch pieces
- 1 fennel bulb, cut similarly to the onion
- 2 carrots, chopped
- 2 celery ribs, sliced
- 8 ounces mushrooms, use your favorite
- 2 small garlic cloves, minced
- 1 cup canned whole tomatoes
- 2 1⁄2 cups chicken broth, fat free, sodium free
- 3⁄4 lb potato, peeled and cut into large chunks
- 9 ounces Baby Spinach
- 1 dash hot pepper flakes
- 1⁄2 teaspoon coarse salt
- 2⁄3 lb cod
Directions See How It's Made
- Heat oil in a 5-quart non-reactive saucepan over medium high heat, add the onions, carrots, celery, mushrooms and fennel and cook until and softened, about 8-10 minutes.
- Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
- Cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
- Add spinach and steam until wilted about 3-5 minutes.
- Lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
- Serve immediately.