Cod with Tomatoes and Fennel

1-2 medium fennel bulbs

¼

cup olive oil

1 large yellow onion, thinly sliced

3 garlic cloves, minced

1 can (28 ounces) diced tomatoes, drained

½

cup dry white wine

Juice and zest of 1 orange

2 tablespoons Pernod, ouzo or other anise-flavored liqueur

2 pounds thick cod fillets, cut into 1-inch chunks

Salt and ground black pepper, to taste

Zest of 1 lime, to garnish (optional)

Discard the stalks from fennel, then rinse the bulbs. Cut each in half lengthwise, then discard the core and top layer of flesh. Slice the fennel into thin strips. Set aside.

In a large skillet over medium-high, heat the oil. Add the onion and garlic and saute for 3 minutes, or until the onion is translucent. Add the fennel and cook for another 2 minutes. Transfer the mixture to a slow cooker.

Add the tomatoes, wine, orange juice and zest and liqueur. Cook on low for 5-7 hours, or on high for 21/2 to 3 hours. By the end, the fennel should be tender crisp.

If cooking on low, increase heat to high. Season the cod with salt and pepper, then add to the slow cooker, placing the fish on top of the vegetables. Cook for 30-45 minutes, or until the fish is cooked through and flakes easily.

To serve, garnish with lime zest, if desired.

Serves four to six.

Adapted from "The Complete Idiot's Guide to Slow Cooker Cooking" by Ellen Brown (2007 Alpha0