Cod with Tomatoes and Fennel

Makes 4 to 6 servings.

Discard the stalks from fennel, then rinse the bulbs. Cut each in half lengthwise, then discard the core and top layer of flesh. Slice the fennel into thin strips. Set aside.

In a large skillet over medium-high, heat the oil. Add the onion and garlic and saute for 3 minutes, or until the onion is translucent. Add the fennel and cook for an additional 2 minutes. Transfer the mixture to a slow cooker.

Add the tomatoes, wine, orange juice and zest, and liqueur. Cook on low for 5 to 7 hours, or on high for 2½ to 3 hours. By the end, the fennel should be tender-crisp.

If cooking on low, increase heat to high. Season the cod with salt and pepper, then add to the slow cooker, placing the fish on top of the vegetables. Cook for 30 to 45 minutes, or until the fish is cooked through and flakes easily.

To serve, garnish with lime zest, if desired. -- The Associated Press