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SERVES:
2-4

INGREDIENTS:

two - four 5-6 ounce boneless skinless codfish fillets (see hints below)
salt and pepper for seasoning fish
2 small or 1 medium onion, peeled halved and thinly sliced
1 small bulb fennel, top removed, halved and thinly sliced crosswise
1/2 large red pepper, deseeded, halved again and thinly sliced
2-3 cloves garlic, peeled and thinly sliced
olive oil for sauteing veggies
3/4 cup dry white wine
1 15-ounce can diced tomatoes
approx 1/2-1 cup kalamata olives
approx. 1 cup fresh parsley leaves

toasted country bread for serving (optional)

PROCEDURE:

For two - four boneless skinless codfish fillets, add a splash of olive oil to a large, heavy bottomed pan on medium high heat and add 2 small on 1 medium thinly sliced onion and cook for a minute and then add 1/2 of a deseeded, thinly sliced red pepper, 1 small, thinly sliced bulb of fennel and 2-3 thinly sliced cloves of garlic and cook those to soften.

You may need to add a little more olive oil if it needs it after you've added the fennel and, after 4-5 minutes when the fennel has softened up a bit add a good splash of dry white wine and let that cook down for a couple of minutes, then add 1 15-ounce can of diced or chopped stewed tomatoes and stir those in and then carefully add the salt and pepper seasoned codfish fillets.

Bring that up to a nice simmer and then adjust the heat so it stays at a gentle simmer and put a lid on top.

Gently cook that along until the codfish is just cooked through and, if you want, you can toast some slices of country bread to serve with it.

Depending on the thickness of the codfish fillets, they shouldn't take any more than 10 minutes to gently cook through and then add the olives and the parsley if you're using them and it is time to eat!

HINTS:

This amount of tomato fennel stew makes enough for 2 large codfish fillets or 4 smaller fillets. If you only have a large bulb of fennel, just use half.