Food & Cooking Recipes Ingredients Seafood Recipes Cod with Fennel and Potatoes 3.7 (39) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print