1, cut the white part of one green onion with a diagonal knife into small pieces, thinly slice the garlic and add the chili. Sauté in olive oil.

2. Then add the fennel seeds and freshly chopped rosemary (dried rosemary is fine) and sauté slightly.

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

4, add a small potato cut into cubes, a small tomato, and then add the stock. (Vegetable stock is fine. If you use water, the flavor is not as good).

5, boil and turn to medium-low heat and simmer for 7-10 minutes. Add the cubed cod. Then add salt to taste. You can add some pepper. Then simmer on low heat for 10 minutes without stirring halfway.

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