Tuesday, November 24, 2009

Cod with Fennel and Onions

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

1. Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.

2. Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.

3.  Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more.

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.

4. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.


No comments:

Post a Comment