Wednesday, February 22, 2012

Cod in Fennel and Tomato Broth

If you're abstaining from meat this Ash Wednesday and looking for dinner ideas, this recipe is sure to please the whole family - especially the cook because it's super easy.  I paired the cod with fennel as it's one of my favorite veggies and works so well with seafood.


Cod in Fennel and Tomato Broth
2 tablespoons olive oil
1 large fennel bulb, sliced
1 sweet onion, sliced
2 stalks celery, sliced
1/2 teaspoon salt
2 large cloves garlic, minced
1 large tomato, chopped (or 1 14-ounce can diced tomatoes in juice)
1/8 teaspoon saffron threads (optional)
3/4 cup white wine
1 cup vegetable broth
1-1/2 pounds cod

Heat the oil in a large skillet over medium heat.  Add the fennel, onion and celery and salt and cook for about 15 minutes until the vegetables are very tender, stirring occasionally.  Add the garlic and cook 1 minute.  Add the tomato and saffron and continue to cook for 2 minutes to allow the tomato to break down.  Add the wine, increase heat to high and allow to boil for 2 minutes, then add the vegetable broth and return to a boil.

Add cod, reduce heat to low.  Allow cod to simmer gently for about 6 to 8 minutes or until cod is done (it will flake easily when tested with a fork).

Serve with polenta, mashed cauliflower, rice or crusty bread.


Check out Fennel 101 if your not familiar with this veggie.



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