2 large onions, coarsley chopped |
1 tablespoon(s) vegetable oil |
1 can(s) reduced-sodium chicken broth |
1 can(s) stewed tomatoes |
24 ounce(s) clam juice |
1 teaspoon(s) basil leaves |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) fennel seeds |
1/8 teaspoon(s) black pepper |
1/8 teaspoon(s) red pepper flakes (optional) |
1/2 cup(s) water |
1 pound(s) cod, cut in bite-sized pieces |
1 tablespoon(s) lemon juice |
8 oil-cured black olives |