INGREDIENTS
4
Cod, fillets
1/2
Fennel bulb, trimmed, halved, cored and thinly sliced (about 2 cups), large
2 cloves
Garlic
1/2
Onion, small
2
Plum tomatoes
1 tbsp
Thyme, fresh
1
Yellow squash (5 ounces), small
1
Zucchini (5 ounces), small
3 tbsp
Chicken broth, low-sodium
1/8 tsp
Black pepper
1/4 tsp
Salt
4 tsp
Butter, unsalted