cod fish stew

Cod Fish Stew perfect for an icy day

32 oz swanson's ff vegetable broth
14.5 oz can of diced tomatoes, drained
1.5 pounds of cod pieces, cut into chunks (trader joes sells in the freezer section)
1 cup of frozen corn
4 yukon gold potatoes, smallish dice
1 onion
3 slices of bacon, diced
1 cup sliced fresh fennel (bulb part))
1/2 cup of diced red peppers
1/3 cup chopped flat parsley
1 tsp of thyme
1/2 tsp of cracked black pepper

In a large dutch oven, or sauce pan, cook bacon one minute. add potatoes, onions, red peppers, fennel. Cook 3-4 minutes, stirring frequently. Add broth, tomatoes, corn, parsley, thyme and pepper. Bring to boil. Reduce to simmer and cook for 1-2 hours, until potatoes are done. Add cod. Cook 4 minutes or just until cod is cooked through. Serve with good crusty bread.