1 fennel bulb, trimmed and cut into 1/2-inch pieces (reserve fronds for garnish)
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips orange zest, 1/2-inch-wide
4 skinless, boneless cod fillets, (6 ounces each)
In a 12-inch skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 minutes. Add tomato paste; stirring to combine. Add fennel, potatoes, chicken broth or water, and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.
Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds.
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