Fish Stew by Tasting Table

– 2 tablespoons olive oil
– ½ medium onion, halved
– 1 head garlic, halved
– 1½ cups chicken stock
– ¼ cup olive brine
– ¼ cup canned tomato pur?e
– Salt and pepper, to taste
– ½ cup green olives, pitted and crushed
– 1 head fennel, quartered
– 1 medium russet potato, cut into 6 pieces
– One 12-ounce Alaskan cod fillet, cut into 3-inch blocks
– ¼ bunch basil, leaves torn
– 1 lemon, sliced, for garnish

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min