Tomato and Cod Stew with Fennel and Orange

1. Heat a dutch oven or large soup pot over medium heat, then coat with olive oil. 
2. Add the onion, fennel, and garlic and sauté until onions soften, about 5 minutes. 
3. Add all of the tomatoes, white beans, salt, and garam masala and cook, covered, over medium heat for 5 minutes. 
4. Submerge fish fillets in tomato sauce, cover with orange segments, then cook, with the lid on, for an additional 5 minutes, until the fish is cooked through. 
5. Turn off heat and let rest, covered, for 5 minutes. Taste and adjust seasoning if needed. Stir in dill before serving.

* Garam masala is a delicious blend of warming spices that we highly recommend. If you’re unable to find it, you can substitute 1 teaspoon cumin and ¼ teaspoon allspice instead of the 1 teaspoon garam masala.