Print This Recipe

Print
Cod with Fennel and Potatoes

Cod with Fennel and Potatoes

In this recipe, all of the ingredients go into just one skillet -- and come out as one delicious meal.

Everyday Food, March 2004 http://www.marthastewart.com/332418/cod-with-fennel-and-potatoes
3.933335
Rated
78.6667100(15)15
  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 4

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

  1. 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.
  2. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.