Cod fish with potatoes, fennel and carrots | Heart and Stroke Foundation

Ingredients

• 2 tbsp (25 mL) canola oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 small fennel bulb, trimmed and cut into thin slices, a few fronds reserved
• 4 small potatoes, thinly sliced
• 2 large carrots, peeled and shaved into large pieces
• 3/4 cup (175 mL) low-sodium chicken broth
• 2 Tbsp (25 mL) tomato paste
• 3 wide strips orange peel, white pith removed
• 4 cod fish fillets (4 oz/125 g each)