Ingredients
- 2 tbsp olive oil
- 1 small onion (sliced)
- 2 cups sliced fennel
- 3 large cloves garlic (chopped)
- 1 14.5 ounce can diced tomato
- 1 cup diced fresh tomatoes
- 2 cups shredded kale
- 1/2 cup water
- pinch of crushed red pepper
- 2 tsp fresh oregano (or 1/2 tsp dried oregano)
- 1 cup oil cured black olives
- 1 lb. cod (cut into 4 portions)
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp fennel seeds (optional)
- 1 tsp orange zest
- fresh oregano (fennel fronds, orange zest, olive oil)
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