Cut the white part of one shallot with a diagonal knife into small pieces and thinly slice the garlic. Sauté them in olive oil.

2.

Then add the fennel seeds and freshly chopped rosemary (dried rosemary is fine, I used dried) and sauté a little.

3.

Pour in the white wine (if you don't have any, I poured in a little rice wine) and bring to a boil.

4.

Add the cubed one small potato, one small tomato, and then add the stock. (Vegetable stock is fine. If you use water, the flavor will be worse)

5.

Bring to a boil, then turn to medium-low heat and simmer for 7-10 minutes.

6.

Add the cubed cod. Then add salt to taste. You can add some pepper (I didn't). Then simmer on low heat for 10 minutes without stirring in the middle.

7.

Slice the remaining green onion leaves into small pieces and sprinkle them on at the end.