Tuesday, November 24, 2009
This tasty and simple fish dish calls for cod, but any firm white fish will do. It's a good recipe for when you want a fish recipe that is something a little different, but not too different.
The fennel seems like an odd addition, but it adds a really fresh taste. The potatoes add a hardiness that fish dishes often lack.
I had to adjust the original recipe because I don't have oven-safe pans. I also had to add a little bit of time to get flaky fish and tender potatoes, so keep that in mind when you cook it.
I got this recipe from Foodnetwork.com.
Cod with Fennel and Onions
- 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
- 2 tablespoons extra-virgin olive oil
- 1 medium to large yellow skinned onion, thinly sliced
- Salt and pepper
- 1 cup white wine
- 1 large or 2 medium russet potatoes, peeled and very thinly sliced
- 1 cup chicken stock
- 1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
- 1/4 cup chopped flat-leaf parsley, a couple of handfuls
- Crusty bread, to pass at table
If you don't have an oven-safe pan, simply transfer the fish and veggies to a casserole dish, making sure the fish is on top. Please check for doneness at the end of the time and add more time, if needed.