45 minutes start to finish
4 tablespoons olive oil, divided
1 small bulb fennel, cored, quartered and chopped (about 1 cup)
1 onion, chopped
1 zucchini, diced
2 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
1/2 cup dry white wine
1 (28-ounce) can diced tomatoes
3 cups low-sodium chicken broth
2 teaspoons fresh chopped thyme leaves or 1 teaspoon dried thyme
Pinch saffron threads (optional)
2 Yukon Gold potatoes (about 8 ounces total), scrubbed or peeled and cut into 1/2 -inch dice
1 1/2 pounds flaky white fish, such as cod, scrod or halibut
1 orange, zested and juiced
3 tablespoons halved pitted black olives
2 tablespoons torn fresh basil leaves
Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add the fennel and the onions, and saute for 5 minutes until they start to become tender. Add the zucchini and the garlic, season with salt and pepper, and saute for another 3 minutes, until all of the vegetables start to become tender. Add the white wine, and stir to scrap up any browned bits stuck to the bottom of the pan.
Add the tomatoes with their juice, the broth, thyme and saffron, and bring to a simmer; add the potatoes and simmer for 10 to 12 minutes, until the potatoes are tender.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Season the fish with salt and pepper, and sear the filet on both sides, for 5 to 7 minutes per side, until the fish is just barely cooked through (it depends on the thickness of the fish). It’s fine if it falls apart a bit. Remove and set aside.
When cooled slightly, use a fork to break the fish into 1-inch chunks. Add them to the pot along with the orange zest and juice, and olives, stirring gently to combine.
Serve hot with slivered basil on top of each portion.
Nutrition information per serving: 420 calories; 111 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 73 mg cholesterol; 884 mg sodium; 36 g carbohydrate; 6 g fiber; 14 g sugar; 36 g protein.
Katie Workman, Associated Press