Source:

carol k

Serves/Makes:7 servings

Ingredients

• 1 medium onion
• 1 small stalk celery, chopped
• 1 tbsp (15 ml). vegetable oil
• 1 can (28 oz) whole tomatoes
• 1 tbsp (15 ml). snipped parsley
• 1/2 tsp (2 ml) lemon juice
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml). dried thyme leaves
• 1/8 tsp (1 ml). dried oregano leaves
• 1/8 tsp (1 ml) fennel seed
• 1 clove garlic, finely chopped
• 1 small bay leaf
• dash of cayenne red pepper
• 2 cans condensed chicken broth
• 1/2 cup (125 ml) water
• 2 tbsp (30 ml). cornstarch
• 1 lb (.5 kg). frozen cod, partially thawed and cut into 1-inch pieces

Preparation

• Cook and stir onion and celery in oil in 3 qt. saucepan over medium heat until onion is tender and celery is crisp-tender, about 4 minutes.
• Stir in tomatoes with liquid, parsley, lemon juice, salt, thyme, oregano, fennel seed, garlic, bayleaf and red pepper.
• Heat to boiling; reduce heat.
• Simmer uncovered 15 minutes.
• Stir in broth.
• Mix water and cornstarch; stir into broth mixture.
• Cook, stirring constantly, until mixture thickens and boils.
• Stir in cod.
• Simmer uncovered until cod flakes easily with fork, about 10 minutes.
• Sprinkle with salt and pepper if desired.

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