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1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 fennel bulb, trimmed and cut into 1/2-inch pieces (reserve fronds for garnish)
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips orange zest, 1/2-inch-wide
Coarse salt
4 skinless, boneless cod fillets, (6 ounces each)
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