Country-Style Potato And Tomato Stew With Poached Cod

• 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

1. 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.
2. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
3. Cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
4. Add spinach and steam until wilted about 3-5 minutes.
5. Lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
6. Serve immediately.

olive oil, sweet onion, fennel bulb, carrots, celery, mushrooms, garlic, tomatoes, chicken broth, potato, spinach, hot pepper, coarse salt, cod

Taken from www.food.com/recipe/country-style-potato-and-tomato-stew-with-poached-cod-200792 (may not work)