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Thaw fish, if frozen. Cut into bite-sized pieces; set aside. In a Dutch oven cook potatoes, carrots, fennel, shallot and garlic in hot oil for 6 to 8 minutes or until just tender. Add broth, wine, undrained tomatoes, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cod. Simmer, uncovered, 3 minutes more or until fish flakes when tested with a fork.