Prep Time:	10 min. (+ 10 min. if sausage uncooked)
Cook Time:	23 min. (+ 5-10 min. if sausage uncooked)

Ingredients:

• 2 tbsp extra-virgin olive oil
• 1 onion, minced
• 1 fennel bulb, trimmed, cored, and cut into thin strips
• 1 red bell pepper, cored, and sliced thin
• 1/2 pound (8 oz or 250 g) chorizo sausage, cut into 1/2 in. pieces
  (can use uncooked Italian sausage but need to cook first)
• 1/4 tsp red pepper flakes
• salt and ground black pepper
• 6 garlic cloves, minced
• 1/2 cup dry white wine
• 2 (14.5 oz or 450g) cans diced tomatoes
• 1 (8 oz or 250g) bottle clam juice
• 1 1/2 lb (750g) cod fillet, cut into 2 in. pieces

1. Heat oil in large Dutch oven over medium-high heat until shimmering.
2. If using uncooked sausge, cook sausage first in oil, for about 7-10 min.
3. Saute sausage and vegetables: add onion, fennel, bell pepper, chorizo (if using it instead of uncooked sausage), red pepper flakes, and 1/2 tsp salt and cook until vegetables are softened, about 7 min.
4. Make sauce: stir in wine, scraping up any browned bits. Stir in tomatoes and clam juice. Bring to simmer and cook to blend flavors, 10 min.
5. Cook fish and finish stew: pat cod dry with paper towels and season with salt and pepper. Nestle cod into pan and spoon sauce over fish. Cover and cook over low heat until fish flakes apart when gently prodded with paring knife, about 5 min. Season with salt and pepper to taste and serve.