We always like a recipe with "quick" in the title.
Throw together this stew from Woman's Day magazine with minimal effort and get rave reviews.
Yield: 6 servings
2 large cloves garlic, peeled
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2 teaspoons fennel seeds
1/2 teaspoon each dried thyme and salt
2 teaspoons olive oil
1 1/2 cups each chopped onions and thinly sliced carrots
4 cups chicken broth
2 pounds baking potatoes, peeled and cut into 1-inch chunks
1/2 teaspoon freshly ground pepper
Put garlic, fennel seeds, thyme and salt on a cutting board. Chop, then mash to a paste with the side of a large, heavy knife.
Heat oil in a 4- to 5-quart pot over medium heat. Add garlic mixture and cook, stirring, 1 minute, or until fragrant. Stir in onions and carrots. Cook, stirring often, 5 minutes, or until onions are translucent.
Stir in chicken broth and potatoes. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until potatoes are tender. Stir in tomatoes, increase heat to medium and gently boil 2 to 3 minutes.
Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center. Stir in pepper. Ladle into a serving bowl.
-- Emily Simnitt