Cod with Fennel and Potatoes
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Everyday Food, March 2004
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 fennel bulb, trimmed and cut into 1/2-inch pieces (reserve fronds for garnish)
- 1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 2 tablespoons tomato paste
- 3 strips orange zest, 1/2-inch-wide
- Coarse salt
- 4 skinless, boneless cod fillets, (6 ounces each)
Directions
- In a 12-inch skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 minutes. Add tomato paste; stirring to combine. Add fennel, potatoes, chicken broth or water, and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.
- Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds.
I just made this, very easy and really good. I followed the recipe exactly. When my husband says "this isn't bad", I know I've got a winner!
Nice dish. Subtle flavors but good and hearty. Kids loved it too. Was a little soupier than I'd have liked. Cod is one of my favorite but it has a high liquid content. Next time will pump up the garlic and onion for more kick and use a wine/stock mix instead of just stock. Keep them coming Martha!
I wonder if I could do this with a lighter fish, say, tilapia or snapper.
This dish was absolutely delicious! It was so simple to make. I will be making this dish again. Yummy!!
This was very good . First time trying fennel. Had a very nice flavor. Was good paired with yellow rice.
This came out really well. It reminded me of a seafood stew I had in Ireland actually. Really nice paired with couscous!