Food & Cooking Recipes Ingredients Seafood Recipes Cod with Fennel and Potatoes 3.7 (39) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 4 In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal. Ingredients 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 fennel bulb, trimmed and cut into ½-inch pieces (reserve fronds for garnish) 1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced 1 can (14 ½ ounces) reduced-sodium chicken broth 2 tablespoons tomato paste 3 strips orange zest, ½-inch-wide Coarse salt 4 skinless, boneless cod fillets, (6 ounces each) Directions 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. Print