Yum! You could also use canned salmon or tuna here, just heat it through. If using fresh fish, make sure that the pot is simmering, not boiling, as you cook the fish–boiling can cause the fish flesh to toughen.
2 t fennel seeds, or 1 t ground fennel
2 large cloves garlic, chopped
1/2 t dried thyme
1/2 t salt
1 T olive oil
1 1/2 c peeled, chopped onions
1 1/2 c thinly sliced (peeled) carrots
4 c chicken or fish broth; or 2 c clam juice mixed with 2 c water
6 c or so diced (baking) potatoes, peeled if you like
2 c diced (canned) tomatoes
1 1/2 lb cod fillets, cut in 1-inch pieces, or other fish
1 t freshly ground pepper
1. Put fennel seeds on a cutting board or in a baggie, and lightly crush. On the cutting board, combine the crushed fennel seed or ground fennel, chopped garlic, thyme, and salt. Finely chop, then mash to a paste with the side of a large, heavy knife or put these ingredients in a mortar and crush to a paste with the pestle.
2. Heat oil in a Dutch oven or large pot over medium heat. Add garlic mixture and cook, stirring, for a minute, or until fragrant. Stir in onions and carrots. Cook, stirring often, for 5 minutes, or until onions are translucent.
3. Stir in the broth and potatoes. Bring to a boil, reduce heat, cover, and simmer 15 to 20 minutes until potatoes are tender. The cooking time will depend on the size of the potato pieces. Stir in tomatoes, increase heat to medium and gently boil 2 to 3 minutes.
4. Stir in fish. Cover and simmer 5 minutes, or until fish is opaque in the center. Stir in pepper. Serve. Bread is a nice accompaniment for mopping up the juices.