Tomato and Cod Stew with Fennel and Orange - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural F
Heat a dutch oven or large soup pot over medium heat, then coat with olive oil. Add the onion, fennel, and garlic and sauté until onions soften, about 5 minutes
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Stove
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion, sliced
- 1 fennel bulb, thinly sliced
- 5 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes (preferably no-salt-added)
- 1 (14-ounce) can diced tomatoes (preferably no-salt-added)
- 1 (15-ounce) can white beans, rinsed and drained (preferably no-salt-added)
- 1 1/4 teaspoons salt
- 1 teaspoon garam masala* seasoning
- 1 pound white fish, like cod or haddock
- 1 orange, peeled and segmented
- 3 tablespoons chopped fresh dill
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