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Fish Provencale

Ingredients

• 8 ounces fresh or frozen skinless haddock, grouper, or halibut fillets
• 1 fennel bulb
• 3 cups vegetable broth or chicken broth
• 1 cup finely chopped onion
• 1 cup cubed yellow summer squash (1 small)
• 1 cup dry white wine
• 3 cloves garlic, minced
• 1 teaspoon finely shredded orange zest or lemon zest
• 2 cups chopped tomatoes or one 14.5-ounce can diced tomatoes, undrained
• 2 tablespoons snipped thyme

Directions

1. Thaw fish, if frozen.
2. Rinse fish and pat dry.
3. Cut fish into 1-inch pieces.
4. Cut off and discard upper stalks of fennel.
5. Remove any wilted outer layers.
6. Cut off and discard a thin slice from fennel base.
7. Wash fennel.
8. Cut in half lengthwise and thinly slice.
9. In a saucepan combine remaining ingredients except tomatoes and thyme.
10. Simmer, covered, for 10 minutes.
11. Stir in fish, undrained tomatoes, and thyme.
12. Cook 3 minutes.

Attribution